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.
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.
Servings 0