Fattet Batenjan is a delicious traditional aubergine Middle Eastern side dish, it consists of different layers of aubergine in tomato sauce, toasted pita bread, warmly spiced meat and yogurt. Topped with toasted pine nuts and pomegranate seeds.

Course Appetisers
Cuisine Middle Eastern 

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12

Author Diana

Ingredients
- 500 grams aubergine
- 400 grams minced beef
- 2 tsp Schwartz Allspice
- 1/4 tsp Schwartz Nutmeg
- 1 tsp salt
- 2 pita breads
- 1 yellow onion
- 1 can crushed tomatoes in juice
- 400 grams yogurt
- 2 cloves garlic crushed
- 5 tbsp pine nuts toasted
- 5 tbsp pomegranate seeds
- 4 tbsp olive oil

Instructions

Start by peeling the aubergines, and cutting into 1-2 cm cubes. 

On a roasting tray, scatter the aubergine cubes, drizzle with olive oil and season with salt. Roast until they're slightly crispy and golden brown. This should take 15-20 minutes.

Brown the minced meat, break into small pieces using a wooden spoon while cooking. Season with Schwartz Allspice, Schwartz Nutmeg and salt. When the meat is cooked, set aside.

Cut the pita bread into 2cm cubes, scatter on a roasting tray and bake at 180c until they're golden and crunchy. 

Once the aubergine cubes are ready, dice an onion then in a frying pan heat some oil and sauté the onion until soft and translucent. Add the crushed tomatoes, and the aubergine cubes. Cook for a few minutes until the mixture boils and reduces a little. If it's too watery, then cook for a few more minutes.

Mix the yogurt with crushed garlic and a pinch of salt.

To assemble the "Fatteh" or the aubergine casserole, start by layering the pita bread pieces at the bottom of the dish. Followed by the aubergine tomato mixture, minced meat and finally, the garlic yogurt. Top with toasted pine nuts and pomegranate seeds.