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HEALTHY FATTEH WITH EGGPLANTS

HEALTHY FATTEH WITH EGGPLANTS

Ingredients for 6 servings:

  • 1 large eggplant
  • ½ cup olive oil
  • 1 tsp salt
  • 1 tsp sumac
  • ½ tsp paprika
  • 2 cups zero fat  plain yogurt
  • ½ cup tahini
  • 1 garlic clove
  • Juice of ½ Lemon 
  • ¼ tsp salt 
  • ¼ cup blanched almonds 
  • 2 tbsp olive oil
  • ¼ cup parsley, finely chopped
  • ¼ cup pomegranate seeds (optional)

Instructions:

For the Eggplant

  • Preheat oven to 220C.
  • Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. Coat all pieces well.
  • Lay eggplant in one later on a lined baking sheet and bake in the oven for 30 mins.

For the Sauce

  • Add the yogurt to a bowl and whip to smooth with a fork. Add in all other ingredients and mix well

For the Garnish

  • In a pan, sautee the almonds in the olive oil until golden brown, stirring constantly.
  • Finely chop the parsley and peel the pomegranate if necessary.

For the Layering

  • Bake arabic bread in the oven until crunchy.
  • Layer the Fatteh just before serving by laying baked arabic bread at the bottom, then the eggplant, sauce, and garnish.

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