
Eggplant Fatteh
Delicious eggplant fatteh recipe by @mattersofthebelly
Made with Finely Chopped Tomatoes
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!