Aubergine fatteh

Aubergine fatteh

  • 40 mins cooking time
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From the toasted pita base to the colourful and flavourful toppings, our aubergine fatteh brings an unmistakable taste of the Middle Eastern to your kitchen. The classic dish combines a warm, savoury beef sauce and a tangy yet nutty yoghurt sauce, creating mouth-watering tastes with every bite. So, reach for a little Lurpak®, and chop, fry and arrange this irresistible dish, perfect for family gatherings, festive celebrations, weekend meals, and special occasions.
From the toasted pita base to the colourful and flavourful toppings, our aubergine fatteh brings an unmistakable taste of the Middle Eastern to your kitchen. The classic dish combines a warm, savoury beef sauce and a tangy yet nutty yoghurt sauce, creating mouth-watering tastes with every bite. So, reach for a little Lurpak®, and chop, fry and arrange this irresistible dish, perfect for family gatherings, festive celebrations, weekend meals, and special occasions.

Method

Fatteh base
1
Chop aubergine into small cubes and salt them. Set aside for 5 minutes and pat them dry. 
2
In a pan, melt butter and add the diced aubergine. Cook on high heat for 5 minutes until golden and soft. Set aside. 
3
Preheat the oven to 200C/180C fan/gas mark 4. 
4
In another pan melt 2 tbsp of butter. 
5
Brush pita bread on both sides with the melted butter. Cut them into squares and spread them on a large sheet of baking paper. 
6
Toast them in the oven for about 10 minutes until lightly golden. 
Yoghurt sauce 
1
Mix the yoghurt, garlic, tahini paste, and lemon juice together. Season with salt and mix well. The sauce needs to be silky and fluid. You can add water if it’s too thick. Set aside. 
Meat sauce
1
Melt the butter in a sauté pan and add the diced onion. Cook over medium heat until they turn almost translucent. 
2
Add the minced beef and cook on high heat until browned and cooked through. Add the spices and the tomato paste. Cook for a minute, then add water to create a juicy meat sauce. Add salt and pepper to taste. 
Assembling and toppings
1
Arrange the pita bread and the aubergine as the base on a serving platter. Top with meat sauce and pour yoghurt sauce over to cover the entire dish. 
2
Prepare the toasted pine nuts. Melt butter in a pan and add pine nuts. Cook until golden. Pour over the fatteh immediately while hot. 
3
Garnish with parsley, pomegranate seeds, and sumac. Serve immediately and enjoy. 
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