Fatteh Aubergine by @louloukitchen_

35 min

2 servings

🍆

600 g

Eggplant

🍞

120 g

Lebanese bread

🌾

8 g

Flour

🫗

60 ml

Oil

🥜

18 g

Pine nuts

🧀

2.5 tbsp

Fromage blanc

🌱

15 g

Tahini

🍋

45 ml

Lemon juice

🧄

3 g

Garlic

💧

30 ml

Hot water

🍇

250 g

Pomegranate

🫘

80 g

Chickpeas

🌿

6 g

Mint

🧈

5 g

Butter

🧂

6 g

Salt

  1. Wash
    • Eggplant
    • Salt

    Wash the 2 eggplants, cut them into bite-size cubes, and season them with the salt.

  2. Dust
    • Eggplant
    • Wheat flour
    • Olive oil

    Dust the salted eggplant cubes with the wheat flour. Heat 2 tablespoons of olive oil in the frying pan over medium-high heat.

  3. Pan-fry
    • Eggplant

    Pan-fry the eggplant for 10 to 12 minutes until golden and tender. Transfer it to a bowl.

  4. Preheat
    • Lebanese pita bread

    Preheat the oven to 200°C / 400°F. Cut the 2 pita breads into small squares.

  5. Spread
    • Lebanese pita bread
    • Olive oil

    Spread the pita squares on the baking sheet and drizzle with 1 tablespoon olive oil. Bake for 10 to 15 minutes until crisp and golden.

  6. Mash
    • Garlic
    • Fresh cheese
    • Tahini

    Mash or finely grate the garlic in a bowl. Whisk it with the fresh cheese, tahini, and lemon juice.

  7. Whisk
    • Hot water

    Whisk the hot water into the sauce until smooth and pourable. Adjust the consistency with a little more water if needed.

  8. Cut
    • Pomegranate
    • Fresh mint

    Cut open the pomegranate and collect the seeds in a bowl. Finely chop the fresh mint.

  9. Melt
    • Butter
    • Pine nuts

    Melt the butter in the frying pan. Toast the pine nuts for 2 to 3 minutes until lightly golden.

  10. Arrange
    • Lebanese pita bread
    • Eggplant
    • Tahini

    Arrange the crispy pita bread on the serving platter and top with the fried eggplant. Spoon the tahini sauce over the eggplant.

  11. Serve
    • Chickpeas
    • Pomegranate
    • Fresh mint

    Scatter the chickpeas, pomegranate seeds, mint, and toasted pine nuts over the dish. Serve immediately while the pita is crisp.

  12. Toast
    • Pine nuts
    • Butter

    Toast the pine nuts in butter and add on top.

Fatteh Aubergine by @louloukitchen_

35 min

2 servings

🍆

600 g

Eggplant

🍞

120 g

Lebanese bread

🌾

8 g

Flour

🫗

60 ml

Oil

🥜

18 g

Pine nuts

🧀

2.5 tbsp

Fromage blanc

🌱

15 g

Tahini

🍋

45 ml

Lemon juice

🧄

3 g

Garlic

💧

30 ml

Hot water

🍇

250 g

Pomegranate

🫘

80 g

Chickpeas

🌿

6 g

Mint

🧈

5 g

Butter

🧂

6 g

Salt

Preparation Steps

  1. Step 1/12

    Wash the 2 eggplants, cut them into bite-size cubes, and season them with the salt.

    🍆Eggplant
    🧂Salt
    🔪Chef's knife
    🪵Cutting board
    🥣Mixing bowl

  2. Step 2/12

    Dust the salted eggplant cubes with the wheat flour. Heat 2 tablespoons of olive oil in the frying pan over medium-high heat.

    🍆Eggplant
    🌾Wheat flour
    🫒Olive oil
    🥣Mixing bowl
    🍳Frying pan
    🥄Spatula

  3. Step 3/12

    Pan-fry the eggplant for 10 to 12 minutes until golden and tender. Transfer it to a bowl.

    🍆Eggplant
    🍳Frying pan
    🥄Spatula
    🥣Mixing bowl

  4. Step 4/12

    Preheat the oven to 200°C / 400°F. Cut the 2 pita breads into small squares.

    🍞Lebanese pita bread
    🔪Chef's knife
    🪵Cutting board
    🍳Baking sheet

  5. Step 5/12

    Spread the pita squares on the baking sheet and drizzle with 1 tablespoon olive oil. Bake for 10 to 15 minutes until crisp and golden.

    🍞Lebanese pita bread
    🫒Olive oil
    🍳Baking sheet

  6. Step 6/12

    Mash or finely grate the garlic in a bowl. Whisk it with the fresh cheese, tahini, and lemon juice.

    🧄Garlic
    🧀Fresh cheese
    🌱Tahini
    🍋Lemon juice
    🔪Chef's knife
    🥣Mixing bowl
    🥄Whisk

  7. Step 7/12

    Whisk the hot water into the sauce until smooth and pourable. Adjust the consistency with a little more water if needed.

    💧Hot water
    🥣Mixing bowl
    🥄Whisk

  8. Step 8/12

    Cut open the pomegranate and collect the seeds in a bowl. Finely chop the fresh mint.

    🍇Pomegranate
    🌿Fresh mint
    🔪Chef's knife
    🪵Cutting board
    🥣Mixing bowl

  9. Step 9/12

    Melt the butter in the frying pan. Toast the pine nuts for 2 to 3 minutes until lightly golden.

    🧈Butter
    🥜Pine nuts
    🍳Frying pan
    🥄Spatula

  10. Step 10/12

    Arrange the crispy pita bread on the serving platter and top with the fried eggplant. Spoon the tahini sauce over the eggplant.

    🍞Lebanese pita bread
    🍆Eggplant
    🌱Tahini
    🧀Fresh cheese
    🍽️Serving platter
    🥄Spoon

  11. Step 11/12

    Scatter the chickpeas, pomegranate seeds, mint, and toasted pine nuts over the dish. Serve immediately while the pita is crisp.

    🫘Chickpeas
    🍇Pomegranate
    🌿Fresh mint
    🥜Pine nuts
    🍽️Serving platter

  12. Step 12/12

    Toast the pine nuts in butter and add on top.

Composition

Ingredients

Types

Vegetables, Nuts, Seeds, Condiments, Fruits, Beverages, Legumes, Dairy, Fats, Seasonings

Ingredients

Eggplant, Lebanese bread, Flour, Oil, Pine nuts, Fromage blanc, Tahini, Lemon juice, Garlic, Hot water, Pomegranate, Chickpeas, Mint, Butter, Salt

Notes

Lebanese bread (or store-bought pita bread), Oil (for frying), Fromage blanc (2 to 3 tbsp, for the sauce), Tahini (for the sauce), Lemon juice (juice of one lemon, for the sauce), Garlic (for the sauce), Hot water (a splash, to thin the sauce), Chickpeas (a few), Mint (chopped, for garnish), Butter (for toasting the pine nuts), Salt (to season the eggplant)

Allergens

Tree nuts, Sesame, Milk

Dietetics

Dietary regimen

Vegetarian, Mediterranean diet

Calories

510 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 54g, Fat: 29g, Fiber: 11g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 620mg, Iron: 3.2mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.4mg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Chef's knife, Cutting board, Mixing bowl, Baking sheet, Frying pan, Spatula, Whisk, Serving platter

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Sharing meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Middle Eastern, Lebanese

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Creamy, Crunchy, Tender, Crispy

Flavors

Tangy, Nutty, Savory, Fresh, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy-based sauce out longer than 2 hours), fridge : 3 days (Store components in airtight containers,Keep crispy pita separate from sauce), freezer : 30 days (Freeze cooked eggplant only,Do not freeze assembled fattah or fresh sauce)