Eggplant with Yogurt Sauce (Fattet Makdous)

Authorbaidoone
RatingDifficultyBeginner

Fattet Makdous is Crispy, juicy and delicious dish with minced meat, eggplant, crispy flat bread pieces and yogurt, garlic sauce.

Yields6 Servings
Prep Time30 minsTotal Time30 mins
 6 small eggplants
 4 tbsp tomato paste
 4 large tomatoes, peeled, cubes
 1/4 cup pine nuts, fried
 1 tbsp chopped parsley
 3 cups pita bread, triangles or cubes
 400 ml yogurt
 3 cloves garlic, minced
 1 teaspoon salt
For Filling:
 1 lbs minced lamb or beef
 3 tbsp butter
 1 medium onion, minced
 1 tsp salt
 1/4 tsp black pepper
 1 tsp allspice
For Frying:
 corn oil
1

Filling: Place the butter in a medium saucepan over medium heat, add the meat and stir until dry. Add remaining ingredients, cook for 2-3 minutes.

2

Peel the eggplant in lines about 1 cm width (leaving some strips of skin on), open a slit along the side and fill it with the filling. Fry the eggplants in deep oil until golden brown.

3

In a medium cooking pot, add the tomato paste and tomatoes. Place stuffed eggplant over the tomatoes, then place the pot over medium heat for 20-25 minutes until cooked.

4

Put the fried bread in a deep serving dish, place eggplant over it, then power the remaining sauce in the pot over the bread.

5

Mix the yogurt with the garlic and salt. Pour the mixture over the eggplant, and garnish with the fried pine nuts and chopped parsley.

Ingredients

 6 small eggplants
 4 tbsp tomato paste
 4 large tomatoes, peeled, cubes
 1/4 cup pine nuts, fried
 1 tbsp chopped parsley
 3 cups pita bread, triangles or cubes
 400 ml yogurt
 3 cloves garlic, minced
 1 teaspoon salt
For Filling:
 1 lbs minced lamb or beef
 3 tbsp butter
 1 medium onion, minced
 1 tsp salt
 1/4 tsp black pepper
 1 tsp allspice
For Frying:
 corn oil

Directions

1

Filling: Place the butter in a medium saucepan over medium heat, add the meat and stir until dry. Add remaining ingredients, cook for 2-3 minutes.

2

Peel the eggplant in lines about 1 cm width (leaving some strips of skin on), open a slit along the side and fill it with the filling. Fry the eggplants in deep oil until golden brown.

3

In a medium cooking pot, add the tomato paste and tomatoes. Place stuffed eggplant over the tomatoes, then place the pot over medium heat for 20-25 minutes until cooked.

4

Put the fried bread in a deep serving dish, place eggplant over it, then power the remaining sauce in the pot over the bread.

5

Mix the yogurt with the garlic and salt. Pour the mixture over the eggplant, and garnish with the fried pine nuts and chopped parsley.

Eggplant with Yogurt Sauce (Fattet Makdous)
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