Ultimate Making Recipe Eggplant Fatteh Delicious Perfect

Home making ultimate Eggplant Fatteh easy, tasty, practical.

17 ingredients, 5 steps, cooking Eggplant Fatteh

Good Afternoon mother, at this time you can make recipe Eggplant Fatteh with 17 ingredients and 5 steps. Next this is how to cook, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Eggplant Fatteh.

Ingredients all Eggplant Fatteh

1. It’s 4 : Eggplant , medium-sized.
2. It’s 1 Tablespoon : Pomegranate molasses.
3. You need as required : Olive oil ,.
4. You need 2 : Pita bread.
5. It’s 1/2 Cup : Pine nuts.
6. Prepare 2 1/2 Cups : Yoghurt.
7. It’s 4 Cloves : Garlic , mashed.
8. Prepare 1/3 Cup : Tahini.
9. Prepare of 1 can : Chick peas ,.
10. It’s 1/2 Cup : Pomegranate seeds.
11. Prepare : Parsley , chopped.
12. You need : Vegetable oil , for frying.
13. It’s To Taste : Salt.
14. Prepare To Taste : Black pepper.
15. It’s To Taste : Sumac.
16. You need To Taste : Cinnamon.
17. It’s 3 Tablespoons : White vinegar lemon juice or.

If all raw materials Eggplant Fatteh it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking Eggplant Fatteh

1. In the baking sheet cut the Arabic or pita bread by scissors into small squares pieces, drizzle some of olive oil, bake until they become golden brown and crunchy.
   
2. Cut the eggplant into squares and lightly salt, fry in vegetable oil until lightly browned, take a little of the same oil and fry the pine nuts.
   
3. To make the yogurt mix, add yogurt, tahini, vinegar or lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.
   
4. In a deep serving dish or casserole, layer as follows: bread then Eggplant, sprinkle half amount of Pomegranate seeds and chick peas, and some of pine nuts.
   
5. Pour the yogurt mixture and smooth up the top. Sprinkle a little sumac, drizzle pomegranate molasses and some of olive oil, garnish with chopped parsley, pine nuts, and rest of the chickpeas and pomegranate seeds.
   
6. Finish and Enjoy.

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