Eggplant Fatteh made with Crushed Tomatoes

Name: Eggplant Fatteh made with Crushed Tomatoes
Cook time: 15 min
Ingredients: 2 lb eggplant peeled and cubed into 3 cm pieces (about 2 large or 3 medium); 1/3 cup olive oil; salt to taste; 3 large loaves of Lebanese Pita bread, cut into 3 cm squares (whole-wheat is best); 1/3 cup olive oil; salt to taste; 2 tbsp olive oil; 1 onion (finely chopped); 28 oz Mutti® Crushed Tomatoes (Polpa); 3 tbsp pomegranate molasses; 1/2 tbsp ground cumin; 3 oz raisins; 15 oz plain yoghurt; 3 tbsp heaped of tahini paste; 2 cloves garlic minced; 4 tbsp white vinegar; salt to taste

Delicious eggplant fatteh recipe by @mattersofthebelly

Made with Crushed 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.

15 min (COOK TIME: 15 min)

Easy

Vegetarian

Ingredients

For the eggplant

2 lb eggplant peeled and cubed into 3 cm pieces (about 2 large or 3 medium)
1/3 cup 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 olive oil
salt to taste

For the tomato sauce

2 tbsp olive oil
1 onion (finely chopped)
28 oz Mutti® Crushed Tomatoes (Polpa)
3 tbsp pomegranate molasses
1/2 tbsp ground cumin
3 oz raisins

For the yoghurt sauce

15 oz 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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Method

Preheat oven to 392°F
Prepare 3 large baking trays by lining them with baking paper.
On 1 tray, spread out the eggplant cubes. Drizzle with the oil and sprinkle generously with salt, toss to get everything coated, then spread in a single layer. On the other 2 trays, divide the pita bread and drizzle each with half the oil and sprinkle with a little salt, then spread into a single layer as well.
Place all 3 trays in the oven together to save time: toast the bread for about 10-12 minutes till golden, then remove from the oven & transfer to a plate to cool. Roast the eggplant for 30-40 minutes, until soft and edges are starting to char.
While the eggplant roasts, prepare the tomato sauce: place the olive oil and onion in a large, deep pan over medium heat and cook for 5 min, till softened. Add Mutti® Crushed Tomatoes (Polpa), the pomegranate molasses and cumin, and simmer for 10 minutes, or until the eggplant is ready, till thickened slightly. When the eggplant is ready, add them to the tomato sauce, along with the raisins, stir very gently so as not to mash the eggplant, then simmer for a further 10 minutes.
While the eggplant simmers in the tomato sauce, make the yoghurt sauce: combine all ingredients in a large bowl and whisk to combine. Taste and adjust seasoning.
To assemble the Fatteh, spread the eggplant onto a large serving platter. Top with the toasted pita, then the yoghurt sauce. Sprinkle with the pine nuts, some sumac (if using) and a generous scattering of parsley. Serve immediately!
Notes: Only assemble the Fatteh JUST before serving, as the yoghurt and tomato based sauces will soften the crunchy pita quite quickly.

Quick and delicious, With friends, Party, Vegetarian, Appetizers

Eggplant Fatteh made with Crushed Tomatoes

Made with Crushed tomatoes

Ingredients

For the eggplant

For the bread

For the tomato sauce

For the yoghurt sauce

Share the ingredient list

Method

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