Grilled Eggplant Fatteh (Fattet Bathinjan Mishwi)

Authorksalman
RatingDifficultyBeginner

Middle-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.

Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
 4 pita bread, toasted
 3 big eggplants
For the Sauce:
 1 big chopped onion
 4 cloves garlic, crushed
 1 teaspoon paprika
 1 teaspoon ground coriander
 1/2 teaspoon cinnamon
 1/2 teaspoon crushed chili
 1 teaspoon dried thyme or oregano
 1/2 teaspoon black pepper
 4 big tomatoes, peeled and chopped
 1 cup water
 1 teaspoon salt
 2 tablespoons pomegranate molasses
Tahini Mixture:
 3/4 cup tahini
 3/4 cup water
 1/4 cup lemon juice
 1/2 teaspoon salt
To Serve:
 2 tablespoons butter
 1/2 cup pine nuts
 1/2 cup chopped parsley
1

Heat the oven at 390 F (200 ° C).

2

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.

3

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.

4

Add tomatoes, water, salt and pomegranate molasses, cover the pan and let it cook for a few minutes.

5

Add the eggplant to the sauce and let it cook for a few minutes.

6

In a bowl, put tahini, water, lemon juice and salt. Stir until you get a smooth sauce.

7

Bring a suitable serving plate and put the bread in the plate.

8

Pour the hot eggplant mixture over the bread, then pour the sauce mixture.

9

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

 4 pita bread, toasted
 3 big eggplants
For the Sauce:
 1 big chopped onion
 4 cloves garlic, crushed
 1 teaspoon paprika
 1 teaspoon ground coriander
 1/2 teaspoon cinnamon
 1/2 teaspoon crushed chili
 1 teaspoon dried thyme or oregano
 1/2 teaspoon black pepper
 4 big tomatoes, peeled and chopped
 1 cup water
 1 teaspoon salt
 2 tablespoons pomegranate molasses
Tahini Mixture:
 3/4 cup tahini
 3/4 cup water
 1/4 cup lemon juice
 1/2 teaspoon salt
To Serve:
 2 tablespoons butter
 1/2 cup pine nuts
 1/2 cup chopped parsley

Directions

1

Heat the oven at 390 F (200 ° C).

2

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.

3

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.

4

Add tomatoes, water, salt and pomegranate molasses, cover the pan and let it cook for a few minutes.

5

Add the eggplant to the sauce and let it cook for a few minutes.

6

In a bowl, put tahini, water, lemon juice and salt. Stir until you get a smooth sauce.

7

Bring a suitable serving plate and put the bread in the plate.

8

Pour the hot eggplant mixture over the bread, then pour the sauce mixture.

9

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.

Grilled Eggplant Fatteh (Fattet Bathinjan Mishwi)
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