Hyatt Magazine

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Stuffed Eggplant Fatteh:


1 lbs small Indian eggplant

2 tablespoons pine nuts

250g ground meat

1 teaspoon Allspice

1 teaspoon salt

1 big onion slices

2 pita loaves, cut into small pieces

4 tablespoons cooking oil

5 tablespoons pomegranate molasses

3 tablespoons tomato paste

1 garlic clove, minced

1 cup plain yogurt

3 tablespoons tahini

Fresh Chopped parsley

4 cups of water

1 tablespoon lemon juice

Fry eggplants in oil. Remove.

Fry pine nuts . Remove.

Cook meat. Add allspice and salt.

Stuff eggplants with meat and pine nuts .

In a separate pan, Sauté onion, add molasses, lemon juice, tomato paste and salt, cook for 10 minutes. Add eggplants. Cook for another 10 minutes.

Mix yogurt, tahini and garlic.

Pour onion mixture on bread.

Spread yogurt mixture on top.

Place eggplants on the top.

Add parsley with some meat and nuts as well for decoration

Enjoy.

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by: Abumallek Makes and Bakes.

Dr Anas Nahhas


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