Fattet Al Betenjane Eggplant Casserole

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Fattet al-betenjane (Eggplant Casserole)- By Joumana Accad – www.TasteofBeirut.com
1 lbeggplant
3/4 lbslamb or beef -minced (meat can be omitted and replaced with ground walnuts)
salt
1 tseven-spice
1/2 t sumac
3 pita breads
olive oil, as needed
1/4 C pomegranate molasses
1 8 0z can tomato sauce
1 teaspoon of butter
1/2Cpine nuts
3/4 lbyogurt
1T tahini
8 clovesgarlic- mashed
METHOD
Peel the eggplants and cut in small cubes. Sprinkle generously with salt and place in a sieve over a bowl; let the salt draw out the bitter juices for several hours, if possible (you will get at least one cup of dark water).
Brown the minced lamb in a skillet. Break it into small pieces with two wooden spoons, addsalt,sumac, seven-spice mix. Stir and cook until browned. Then transfer to a sieve and let the meat drain its grease.
Cut the pita breads with kitchen scissors into tiny croutons, place in a Ziploc bag, add a tablespoon of olive oil and toss. When the croutons are shiny, transfer to a cookie sheet lined with foil and bake in a 300 degreesoven till dry, golden and very crunchy.
Dry the eggplant with paper towels. Pour two or three tablespoons of olive oil in a skillet and when hot, pan-fry the eggplants, stirring from time to time until they release their flavor, get soft and browned a bit. Transfer the eggplant to the skillet with the minced meat and add 1/4 cup of pomegranate molasses and a cup of tomato sauce. Cook the mixture over medium heat for 20 minutes or so, and let the sauce reduce by one half until the remaining mixture is moist but not too soupy.
Melt a teaspoon of butter and one of oil (if using clarified butter, don’t bother with the oil) and fry the pine nuts until caramel-colored. Drain on a paper towel.
Mix the yogurt with a generous tablespoon of tahiniand 1/2 teaspoon of mashed garlic
ASSEMBLY
Place the meat and eggplant mixture on a platter while still warm. Cover with the yogurt, then top with the croutons and pine nuts.

Fattet Al Betenjane Eggplant Casserole

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  1. Fattet al-betenjane (Eggplant Casserole)- By Joumana Accad – www.TasteofBeirut.com
    1 lbeggplant
    3/4 lbslamb or beef -minced (meat can be omitted and replaced with ground walnuts)
    salt
    1 tseven-spice
    1/2 t sumac
    3 pita breads
    olive oil, as needed
    1/4 C pomegranate molasses
    1 8 0z can tomato sauce
    1 teaspoon of butter
    1/2Cpine nuts
    3/4 lbyogurt
    1T tahini
    8 clovesgarlic- mashed
    METHOD
    Peel the eggplants and cut in small cubes. Sprinkle generously with salt and place in a sieve over a bowl; let the salt draw out the bitter juices for several hours, if possible (you will get at least one cup of dark water).
    Brown the minced lamb in a skillet. Break it into small pieces with two wooden spoons, addsalt,sumac, seven-spice mix. Stir and cook until browned. Then transfer to a sieve and let the meat drain its grease.
    Cut the pita breads with kitchen scissors into tiny croutons, place in a Ziploc bag, add a tablespoon of olive oil and toss. When the croutons are shiny, transfer to a cookie sheet lined with foil and bake in a 300 degreesoven till dry, golden and very crunchy.
    Dry the eggplant with paper towels. Pour two or three tablespoons of olive oil in a skillet and when hot, pan-fry the eggplants, stirring from time to time until they release their flavor, get soft and browned a bit. Transfer the eggplant to the skillet with the minced meat and add 1/4 cup of pomegranate molasses and a cup of tomato sauce. Cook the mixture over medium heat for 20 minutes or so, and let the sauce reduce by one half until the remaining mixture is moist but not too soupy.
    Melt a teaspoon of butter and one of oil (if using clarified butter, don’t bother with the oil) and fry the pine nuts until caramel-colored. Drain on a paper towel.
    Mix the yogurt with a generous tablespoon of tahiniand 1/2 teaspoon of mashed garlic
    ASSEMBLY
    Place the meat and eggplant mixture on a platter while still warm. Cover with the yogurt, then top with the croutons and pine nuts.

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