Eggplant Fatteh By @mattersofthebelly
This fatteh recipe is a tasty combination of eggplant, tomatoes, pita bread and yoghurt sauce.
Made with Polpa
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
For the eggplant
-
1
kg
eggplant peeled and cubed into 3 cm pieces
(about 2 large or 3 medium)
-
1/3
cup
of olive oil
-
Salt to taste
For the bread
-
3
large loaves of Lebanese Pita bread, cut into 3 cm squares
(whole-wheat is best)
-
1/3
cup
of olive oil
-
Salt to taste
For the tomato sauce
-
2
tbsp
olive oil
-
1
onion finely chopped
-
2
x
400 g tins of Mutti Polpa Finely Chopped Tomatoes
-
3
tbsp
pomegranate molasses
-
1/2
tbsp
ground cumin
-
60-100
g
raisins
For the yoghurt sauce
-
500
g
plain yoghurt
-
3
tbsp
heaped of tahini paste
-
2
cloves
garlic, minced
-
4
tbsp
white vinegar
-
Salt to taste
Note:
Only assemble the Fatteh JUST before serving, as the yoghurt and tomato based sauces will soften the crunchy pita quite quickly.
Tip:
You can easily prepare all the components in advance; even the day before, and just warm up the eggplant before serving and assemble then!
Share the ingredient list
Note:
Only assemble the Fatteh JUST before serving, as the yoghurt and tomato based sauces will soften the crunchy pita quite quickly.
Tip:
You can easily prepare all the components in advance; even the day before, and just warm up the eggplant before serving and assemble then!
