Eggplants Fettah Recipe

Who can resist the Fettah? Rasha from “mykitchenvibes” prepared for us one of the most popular recipes from the Arabian Levant cuisine. She used the eggplants with many other ingredients that will give your dish special flavors like sumac, lemon juice, mint and other different spices as well.

Preparation Time: 25 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 6 persons

All you need

For yogurt:
1 kg full-fat yogurt
1 tsp garlic - mashed
1 tsp tahini (sesame paste)
1 tsp salt

For Roasted Eggplant with Minced Beef:
500g baby eggplants
1/2 tsp salt
2 tsp corn oil
200 g chuck ground beef
1/4 tsp salt – for ground beef
1 tsp al alali Ground Allspice
1/2 tsp al alali Ground Black Pepper
1/2 tsp al alali Ground Cinnamon

For tomato sauce:
1 tbsp corn oil
1/4 tsp garlic
3 tbsp al alali Tomato Paste
3/4 cup water
1 tsp pomegranate molasses
1 tsp lemon juice
1/2 tbsp al alali Corn Flour – dissolved in 1 tbsp water

For Croutons and Nut Topping:
Corn oil for frying
1 loaf Arabic bread – torn into small pieces
1/3 cup pine nuts
1/2 tbsp dry mint
Fresh mint leaves

Directions

For yogurt:

Mix all yogurt ingredients together, until very smooth

For Roasted Eggplant with Minced Beef:

Preheat oven to 180°C (355°F)

Peel eggplant. Slice each in half, lengthwise. Spread eggplant onto a baking tray. Sprinkle with salt and drizzle with oil. Mix and put in hot oven

Bake for 30 minutes. Flip eggplants over and bake for another 10 minutes

Sauté ground beef with salt, al alali Ground All spice, al alali Ground Black Pepper and al alali Ground Cinnamon for 2 minutes on high heat

For tomato sauce:

In a small saucepan, heat oil, add garlic. Stir, then add al alali Tomato Paste and stir. Add water. Bring to a boil

Reduce heat to a simmer, add remaining ingredients, and let simmer for 4-5 minutes

For Croutons and Nut Topping:

Heat oil, then deep fry Arabic bread until golden brown

Fry nuts until golden brown

In serving dish:

With the back of a spoon, push down center of eggplants, to make space for beef filling. Add beef into the eggplants

In a serving dish, layer yogurt, tomato sauce, then baked eggplant

Top with nuts, mint, and croutons

Serve immediately and enjoy!