Levantine Aubergine Fatteh

Easy and quick to make delicious layered Eggplant dish

by Middle Eats
Levantine Aubergine Fatteh Easy and quick to make delicious layered Eggplant dish

Levantine Aubergine Fatteh is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

This Levantine Aubergine Fatteh is the perfect midweek meal with tons of great texture and flavour. Only taking about 30 minutes to cook, it’s made of Layered Crispy Pitta and Eggplant topped with a tangy tomato sauce and tahini yoghurt sauce. Eat it hot or warm and I guarantee you’ll finish the whole thing in one sitting.

  • Levantine Aubergine Fatteh Easy and quick to make delicious layered Eggplant dish
  • Levantine Aubergine Fatteh Easy and quick to make delicious layered Eggplant dish
  • Levantine Aubergine Fatteh Easy and quick to make delicious layered Eggplant dish
  • Levantine Aubergine Fatteh Easy and quick to make delicious layered Eggplant dish
  • Levantine Aubergine Fatteh Easy and quick to make delicious layered Eggplant dish

Follow along with the 📝 recipes below👇🏾👇🏾

Levantine Aubergine Fatteh Easy and quick to make delicious layered Eggplant dish
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Levantine Aubergine Fatteh

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2-3 Large Aubergines (Eggplants)
  • 4 Pitta Breads
  • 1 Brown Onion
  • 1 Garlic Clove
  • 400g (14 oz) chopped tomatoes
  • 350g (12 oz) Yoghurt
  • 4 Tbsp Lemon Juice
  • 3 Tbsp Tahini Paste
  • 1 Tbsp Tamarind Concentrate
  • 1 1/2 Tsp Salt
  • 1/2 Tsp Black pepper
  • 1/8 Tsp Cayenne Pepper 

Instructions

  1. Slice your pitta into squares about an inch or 2.5 cm wide
  2. Fry the pitta pieces in a pan for about 2 minutes until golden brown then drain on a paper towel-lined tray
  3. Slice your aubergines into large chunks and fry for 4-5 minutes per batch until golden brown on all sides
  4. Remove and let drain on a paper towel-lined tray. Season each aubergine with 1/4 teaspoon salt while still warm
  5. Dice your onion into a medium-sized dice and add to a pot on medium heat with a tablespoon of butter or oil
  6. Saute until translucent then add the chopped tomatoes and 1/2 cup of water
  7. Cook for about 10 minutes then add 1 tbsp tamarind concentrate*
  8. Add 1/2 a teaspoon of salt and a 1/4 teaspoon of pepper and mix together till well combined
  9. Simmer on a low heat until thick
  10. Add your yogurt to a mixing bowl and then add in the tahini paste
  11. Grate or mince the garlic clove, then add 1/2 a teaspoon of salt, a 1/4 of a teaspoon of pepper, and the cayenne to the bowl
  12. Add 4 Tablespoons of lemon juice and mix thoroughly. Taste for seasoning and add more lemon if required
  13. Boil water and mix 1 tablespoon of water into the tahini sauce at a time till the sauce loosens up and becomes runny
  14. To assemble, place your fried bread on a platter and then top with a 1/3rd of the tomato mixture
  15. Add the fried aubergine on top in a pile
  16. Top with remaining tomato sauce then add the tahini yogurt sauce on top
  17. Garnish with some parsley, pine nuts, and pomegranate seeds
  18. Serve and Enjoy

 

Notes

If you can only find regular tamarind pulp, dissolve a large chunk in some boiling water then add about 6 tablespoons of concentrated tamarind water to the tomato sauce. If you can't find tamarind at all you could use a few tablespoons of pomegranate molasses

Did You Make This Recipe?
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Chapters
00:00 Intro
00:44 Making crispy pitta bread
01:40 Frying the aubergines
02:35 Making the tangy tomato sauce
04:15 Making the tahini sauce
05:30 Final Assembly
06:33 Completed dish

Recipe video


Enjoy

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