Eggplant Fatteh with Meat – Recipe for Eggplant Fatteh with Meat – How to Cook Eggplant Fatteh with Meat

Eggplant Fatteh with Meat – Recipe for Eggplant Fatteh with Meat – How to Cook Eggplant Fatteh with Meat

Eggplant Fatteh with meat is one of the finest and most flavorful versions of Fatteh. It’s easy to prepare, rich in taste, and commonly served by homemakers during the holy month of Ramadan.

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Ingredients for Eggplant Fatteh with Meat:

 

• ½ kg (about 1.1 lbs) of fresh meat (beef or lamb)

• 2 peeled and chopped eggplants

• 2 liters of vegetable oil (for frying)

• 1 teaspoon of salt

• 2 onions

• 4 cloves of crushed garlic

• ¼ cup of olive oil

• ¼ cup of pine nuts

• 1 kg (about 4 cups) of plain yogurt

• 2 pieces of crispy fried pita bread

• 2 tablespoons of tahini

• 1 cup of finely chopped mint and parsley

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How to Prepare Delicious Eggplant Fatteh with Meat:

1. Prepare the Bread:
   Cut the pita bread into medium-sized pieces. Fry the pieces in hot vegetable oil until golden and crispy. Set aside to drain.

2. Fry the Eggplants:
   Cut the eggplants into medium-sized cubes.
   In a deep frying pan, heat a generous amount of vegetable oil over medium heat.
   Once hot, add the eggplant pieces and fry until golden brown.
   Remove and drain the fried eggplants on paper towels or in a strainer to get rid of excess oil.

3. Cook the Meat:
   In a suitable pot, add the meat along with a pinch of salt and the chopped onions. Pour in about 1 cup of water to cover the meat.
   Place over low heat and bring to a boil.
   Add black pepper, red pepper, and olive oil. Stir the mixture well.
   Let the meat simmer until fully cooked and tender.

4. Prepare the Yogurt Sauce:
   In a mixing bowl, combine the yogurt, tahini, mint, crushed garlic, and salt.
   Whisk everything together until smooth and well-blended.

5. Assemble the Fatteh:
   In a serving dish, begin with a thin layer of the yogurt sauce.
   Add a few pieces of cooked meat, a few drops of the meat broth, and a layer of crispy bread.
   Next, add a layer of fried eggplant, followed by more meat.
   Pour a generous amount of yogurt sauce over the top.
   Add another layer of bread and sprinkle crispy pine nuts on top.

6. Garnish:
   Decorate the dish with more toasted pine nuts, a sprinkle of dried mint, and some chopped parsley.

Serve warm as a hearty, flavorful main dish — perfect for gatherings or festive meals.