Eggplant Fatteh

نوف يافعKüchenchef

Zutaten

• 3 cups fried bread
  3 cup
• 1 kilogram eggplant, washed, peeled, diced, and fried
  1 kilogram
• 1 teaspoon grated onion
  1 teaspoon
• 1 teaspoon crushed garlic
  1 teaspoon
• 2 medium tomatoes, diced with skin
  2 pieces
• 1 teaspoon tomato paste
  1 teaspoon
• 1/2 cup boiling water
  0.5 cup
• Salt and black pepper
  0
• 1 tablespoon olive oil
  1 tablespoon
• 1 green chili pepper
  1 piece
• 1/4 teaspoon red pepper powder, optional
  0.3 teaspoon
• 1/2 kilogram yogurt
  0.5 kilogram
• 1/4 cup tahini
  0.3 cup
• 3 cloves of crushed garlic
  3 clove
• Pine nuts for garnish
  0

Schritte

1. 1

   For the tomato sauce, in a small casserole, heat the oil and sauté the onion and garlic, then add the green chili pepper and sauté over medium heat until softened. Next, add the tomato paste and stir briefly, then add the tomatoes, water, salt, black pepper, and chili. Let it simmer over medium heat for about five minutes, then remove from heat and let cool.

   Benötigte Werkzeuge:

   Auflaufform

   5 Min
2. 2

   Once cooled, mix with the eggplant and set aside for about an hour before serving.

   60 Min
3. 3

   For the yogurt sauce, mix all the ingredients together, and if the mixture is too thick, add a little water.

   Benötigte Werkzeuge:

   Rührschüssel

   5 Min
4. 4

   To serve, spread the bread on the serving platter, top with a layer of eggplant and tomato sauce, and then add the yogurt sauce, garnished with toasted pine nuts.

   Benötigte Werkzeuge:

   Servierplatte

   5 Min
5. 5

   The remaining yogurt sauce is served on the side, to be eaten immediately while cold.

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags