Name: Eggplant with Yogurt Sauce (Fattet Makdous)
Prep time: 30 min
Total time: 30 min
Yield: 6
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; 1 lbs minced lamb or beef; 3 tbsp butter; 1 medium onion, minced; 1 tsp salt; 1/4 tsp black pepper; 1 tsp allspice; corn oil

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

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.

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.

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.

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

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