Ingredients
- Medium-sized eggplant, sliced1 kilogram
Ground beef500 grams- Onion, chopped2 pieces
Vegetable Oil4 tablespoons
Yogurt2 cups
Crushed Garlic2 cloves- Chicken broth cube, equivalent to 0.5 cup of chicken broth0.5 cube
- Arabic white bread, cut into squares and toasted2 loaves
- Pine nuts, toasted or fried1 tablespoon
- Almonds, toasted or fried1 tablespoon
Ground Cinnamon0.5 teaspoon
Black Pepper0.5 teaspoon
Salt1 teaspoon- Chopped parsley, for garnish2 tablespoons
Steps
- 1
Brush the eggplant slices with oil, then place them in a tray and put them in the oven to brown, then pour half of the broth over them and leave them in the oven to cook, then remove.
30 minRequired Tools:
Tray
Oven - 2
In a pot over the heat, add the oil and onion and sauté well, then add the ground meat and stir well, seasoning with cinnamon, black pepper, and salt, and let it cook until the meat is done, then remove from heat.
20 minRequired Tools:
Pot - 3
In the meantime, mix the yogurt with the crushed garlic well and set aside.
5 min - 4
Place the toasted bread in a large serving dish, and gradually pour the remaining chicken broth over it, then arrange the eggplant slices on top of the bread.
5 minRequired Tools:
Serving Platter - 5
Spread the seasoned and sautéed meat over the eggplant and spread it evenly over the entire dish, then pour the garlic yogurt on top.
5 min - 6
Garnish the eggplant fatteh with toasted pine nuts and almonds, and chopped parsley, and enjoy your meal.
5 min
Nutrition Facts
Ground beefper 100gVegetable Oilper 100gYogurtper 100gCrushed Garlicper 100gGround Cinnamonper 100gBlack Pepperper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.