AuthorksalmanMiddle-Eastern grilled eggplant fattteh also known as Fattet Bathinjan mishwi. It's an appetizer dish made of toasted pita bread, drenched in a spiced tomato sauce, topped with tender roasted eggplant, smothered in a lemony tahini sauce, and finally garnished with pine nuts and parsley.
Heat the oven at 390 F (200 ° C).
Cut the eggplant into cubes, then sprinkle it with some salt. Bring an oven tray or a short-edge tray and line it with parchment paper. Put the eggplant in a single layer for easy grilling. Put the tray in the oven for 20 minutes or until it becomes golden in color. Keep it warm.
Sauce: In a suitable skillet, put 2 tablespoons of olive oil, heat well and add the onions and stir until light golden, add garlic and pepper and stir a little and then add paprika, Arabic spice mix, coriander, cinnamon, chili, thyme and black pepper. Stir for a few minutes.
Add tomatoes, water, salt and pomegranate molasses, cover the pan and let it cook for a few minutes.
Add the eggplant to the sauce and let it cook for a few minutes.
In a bowl, put tahini, water, lemon juice and salt. Stir until you get a smooth sauce.
Bring a suitable serving plate and put the bread in the plate.
Pour the hot eggplant mixture over the bread, then pour the sauce mixture.
In a frying pan, heat the butter and fry the pine nuts, then pour the butter and the nuts directly over the fatteh, garnish with parsley and serve.
Ingredients
Directions
Heat the oven at 390 F (200 ° C).
Cut the eggplant into cubes, then sprinkle it with some salt. Bring an oven tray or a short-edge tray and line it with parchment paper. Put the eggplant in a single layer for easy grilling. Put the tray in the oven for 20 minutes or until it becomes golden in color. Keep it warm.
Sauce: In a suitable skillet, put 2 tablespoons of olive oil, heat well and add the onions and stir until light golden, add garlic and pepper and stir a little and then add paprika, Arabic spice mix, coriander, cinnamon, chili, thyme and black pepper. Stir for a few minutes.
Add tomatoes, water, salt and pomegranate molasses, cover the pan and let it cook for a few minutes.
Add the eggplant to the sauce and let it cook for a few minutes.
In a bowl, put tahini, water, lemon juice and salt. Stir until you get a smooth sauce.
Bring a suitable serving plate and put the bread in the plate.
Pour the hot eggplant mixture over the bread, then pour the sauce mixture.
In a frying pan, heat the butter and fry the pine nuts, then pour the butter and the nuts directly over the fatteh, garnish with parsley and serve.