Eggplant Fatteh
Delicious eggplant fatteh recipe by @mattersofthebelly
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
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
TIP: you can easily prepare all the components for your eggplant fatteh in advance; even the day before, and just warm up the eggplant before serving and assemble then!
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TIP: you can easily prepare all the components for your eggplant fatteh in advance; even the day before, and just warm up the eggplant before serving and assemble then!