Fatteh Makdous Lamb Stuffed Baby Aubergines In Tomato Tahini Sauce Recipes

FATTET MAKDOUS - STUFFED AUBERGINE LAYERS

Fattet Makdous - Stuffed Aubergine Layers image

A levantine specialty featuring baby aubergines stuffed with spiced minced meat layered on a bed of toasted pita slathered in Tahini yoghurt.

Provided by Fatima Sadal - Chef on Rhine

Number Of Ingredients 21

Ingredients

2 flat pita bread (cut in cubes)
½ cup pine nuts (fried)
8 baby aubergines (or 3 long thin ones)
2 Tbsp tomato paste
1 cup canned chopped tomatoes
1 tsp toasted cumin powder
salt, pepper
500 ml yoghurt
2 cloves garlic (minced)
3 Tbsp tahini
1 Tbsp lemon juice
3/4 teaspoon salt
3 Tbsp chopped parsley
pomegranate arils, chopped parsley (to garnish)
olive oil and vegetable oil (for frying)
350 grams minced beef
3 tbsp butter
1 medium onion (finely chopped)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Lebanese 7 spice mix

Steps:

Toast pine nuts in a pan. Set aside.
Cut pitas in cubes. Fry in olive oil. Allow to cool.
Mix yoghurt with tahini, garlic, lemon juice, salt and chopped parsley. Set aside.
Melt butter in a pan over medium heat, add the meat and stir until dry. Add onion and season with salt, pepper and 7 spices. Cook until fragrant.
Peel the aubergines about 1 cm width (leaving some strips of skin on). Make a slit along the side. Deep fry in oil until golden brown or bake until tender.
In a cooking pan, add the tomato paste and chopped tomatoes. Season with salt, pepper and cumin. Carefully place the fried aubergines over the tomatoes, allow to cook for 15 minutes.

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