Eggplant Fatteh with Meat and Kishk – Recipe and Preparation Method

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Eggplant Fatteh with Meat and Kishk – Recipe and Preparation Method

Eggplant Fatteh with Meat and Kishk is a famous dish in Levantine cuisine, especially popular in Syria. Its main ingredient is eggplant, a widely cultivated vegetable in the region, which helped make this dish a staple on Syrian tables and beyond, as people from the Levant introduced it to neighboring countries and wherever they migrated.

This dish is quick to prepare, doesn’t require much time, and is known for its rich, savory flavor. It provides the body with plenty of energy, making it ideal for maintaining activity and strength.

Every serving of about 300 g contains approximately 505 calories, 27 g protein, 32 g carbohydrates, and 33 g fat.

Ingredients (Serves 4)

Eggplant Fatteh with Meat and Kishk

 

  • 750 g eggplants

  • 2 teaspoons salt

  • 1 cup vegetable oil (for frying)

  • 150 g onions, sliced

  • 1 tablespoon unsalted butter

  • 5 pieces Arabic bread

  • 100 g onions, chopped

  • 400 g ground beef

  • 7 garlic cloves, finely chopped

  • 2 chicken bouillon cubes

  • 60 ml hot water

  • 500 g plain yogurt

  • 3 tablespoons finely chopped mint

Preparation Method

  1. Cut each eggplant in half, scoop out the flesh, peel the skin, sprinkle the flesh with salt, and leave it aside until it releases its liquid.

  2. Heat the oil in a frying pan, fry the onion slices until golden, then set aside to drain.

  3. Cut the Arabic bread into small squares, fry until golden brown, and set aside on paper towels to remove excess oil.

  4. Fry the eggplant skins until golden and crisp, then set aside.

  5. In another pan, melt the butter, sauté the chopped onions until translucent, add the eggplant flesh, and cook gently until soft. Remove and set aside.

  6. In the same pan, cook the minced beef over low heat. Add garlic, chicken bouillon cubes, and hot water, stirring until combined.

  7. Return the cooked eggplant and onion mixture to the pan with the beef, mix, and cook together for about 5 minutes.

  8. In a separate bowl, mix the yogurt with the chopped mint until smooth.

  9. To assemble: Fill the fried eggplant skins with the beef and eggplant mixture, top with fried bread cubes, and pour the yogurt-mint sauce generously over the dish. Garnish with fried onion slices.

  10. Bake in a preheated oven at 175°C (347°F) for about 15 minutes.

Serve hot, accompanied by salad or thin flatbread, and enjoy the hearty, authentic flavors of the Levant.

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