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Fatteh Batinjan bil Lahme
Eggplant Fatteh with Meat
A rich and comforting layered dish featuring fried eggplant, crispy pita bread, a garlicky yogurt sauce, and spiced ground lamb, a true Palestinian delight.
ð§ ææ
- 2 medium Eggplants(sliced into 1/2-inch rounds)
- 400 g Ground lamb
- 3 large Pita bread(cut into bite-sized pieces)
- 500 g Plain yogurt(full-fat)
- 4 cloves Garlic(minced)
- 3 tbsp Tahini
- 2 tbsp Lemon juice
- for frying Vegetable oil
- 1 medium Onion(finely chopped)
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- to taste Salt
- to taste Black pepper
- 1/4 cup Pine nuts(toasted, for garnish)
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Fry the pita bread pieces in hot oil until golden and crispy. Drain on paper towels. Set aside.
- 2
Fry the eggplant slices until golden brown and tender. Drain on paper towels. Set aside.
- 3
In a skillet, sauté the chopped onion until softened. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- 4
Stir in the allspice, cinnamon, salt, and pepper. Cook for another 2-3 minutes until fragrant. Set aside.
- 5
In a bowl, whisk together the yogurt, minced garlic, tahini, and lemon juice until smooth. Season with salt to taste.
- 6
To assemble, spread the crispy pita bread in the bottom of a large serving dish. Layer the fried eggplant slices over the pita.
- 7
Spoon the spiced ground lamb mixture evenly over the eggplant.
- 8
Generously ladle the garlic-yogurt sauce over the lamb and eggplant layers.
- 9
Garnish with toasted pine nuts and chopped fresh parsley. Serve immediately.
ð¡ ããã®ã³ã
- âSalting the eggplant slices before frying can help draw out excess moisture and prevent them from absorbing too much oil.
- âEnsure the yogurt sauce is well-seasoned; it balances the richness of the other components.
- âToast the pine nuts carefully to avoid burning.
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- Omit the meat for a vegetarian version.
- Add a layer of cooked chickpeas for extra texture and protein.