Eggplant Fatteh

Nabil BennaniCuisinier

Ingrédients

• 3 cups fried bread
  3 cup
• 1 kilogram eggplant, washed, peeled, cut into cubes, 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 cloves
• Pine nuts for garnish
  0

Mesures

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. Then add the tomato paste and stir briefly, followed by the tomatoes, water, salt, black pepper, and chili. Let it simmer over medium heat for about five minutes, then remove from heat and let it cool.

   Matériel requis:

   Cocotte

   5 minutes
2. 2

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

   60 minutes
3. 3

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

   5 minutes
4. 4

   To serve, spread the bread on a serving plate, layer with the eggplant and tomato sauce, then top with the yogurt sauce and garnish with toasted pine nuts.

   5 minutes
5. 5

   The remaining yogurt sauce is served on the side and should be eaten immediately while cold.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques