Syrian Golden Aubergine Fatteh Recipe
This Golden Aubergine Fatteh Recipe centers around the traditional Middle Eastern or Lebanese fatteh. It consists of layers of crispy flat bread, tender smoked aubergines. It is also grilled halloumi cheese, garlic, parsley and pomegranate and yogurt. And this dish is served with lemon and Bulgur wheat.
Ingredients
- 2 eggplants or aubergines
- 75g Bulgur wheat
- 4 white tortillas
- 150g natural yogurt
- 2 cloves of garlic
- 1 lemon
- 1 pomegranate
- A handful of parsley
- A handful of mint, only leaves
- 150g Halloumi
- 25g pine nuts
- Sea salt
- Freshly ground pepper
- 150 ml boiling water
- 1 tablespoon of olive oil
Method
First, you will have to heat the oven to 200°C/fan 180°C/gas 6. Next, you will have to cut the aubergines lengthwise into quarters and slice them into 1 cm thick slices. Then, you will have to place the slices of aubergine in an oven dish lined with baking paper. Then you should mix with a generous pinch of salt and pepper. Fry for 25 minutes until they are lightly charred on the outside and tender in the middle.2) While the aubergines are roasting, cook the Bulgur wheat. 3. Pour the grains into a large heat-resistant bowl (or use a frying pan) and sprinkle a little salt. Now you will have to pour over 150 ml of boiling water and cover the bowl with a large plate. Soak for 15 minutes.
3. Place the tortillas directly on the oven shelf under the aubergine tray. Now you will have to cook for 10 minutes or you should wait until they turn golden and crispy. Remove from the oven and leave to cool, then cut into bite-sized pieces.
4. Put yogurt in a bowl. Peel and finely grate the garlic cloves. Add the juice of half the lemon and some salt and pepper. Set aside.
Cut the pomegranate around its center (the equator, if it looks like a small ball) in the middle. Hold one half over a bowl and tap firmly on the back of the pomegranate with a wooden spoon to release the seeds. Discard the white pith and remove any reluctant seeds from the skin. Set them aside. Finely chop the smooth parsley, leaves and stems and put aside in a separate bowl.
6) The Bulgur wheat should now be tendered. Drain if necessary and then return to the bowl (or pot). 7) Squeeze the remaining half of the lemon. 7) Collect the mint leaves, chop them finely and fold them up. Set aside.
7. Remove all the skins from the halloumi and cut it into 6 flat pieces. Place a heavy pan on medium heat. Place the pine nuts in the dry pan and cook for 2-3 minutes, stirring frequently, until they are golden brown on the outside. Put them in a bowl and put the pan back on the stove. Pour a tablespoon of oil into it and add the halloumi pieces. Fry for 2 minutes on each side until they turn golden brown.
8. You can now assemble your Fatteh. Put half of the roasted tortillas on 2 hot plates. Cover with half of the aubergine slices, half of the halloumi and half of the yogurt. Sprinkle with half of the parsley, pine nuts and pomegranate. Repeat the process with the remaining half of the ingredients. You may serve with Bulgur wheat, mint and lemon as a side dish.
Wrapping up
Hopefully, this Golden Aubergine Fatteh Recipe will give you enough idea about how to cook this mouth-watering Middle Eastern dish. I am sure you would love the taste and relish eating this preparation with your family members.