Fried aubergine layered with seasoned minced meat, creamy yogurt sauce, and crunchy fried bread on top. A warm, comforting dish with beautiful textures and Middle Eastern flavour.
Ingredients
Aubergine Layer
2 large aubergines (eggplants), sliced into thick rounds
Salt (for sprinkling)
Vegetable oil (for frying)
Minced Meat Mixture
300 g minced beef
1 small onion, finely chopped
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp cumin
½ tsp cinnamon
1 tbsp tomato paste
Yogurt Sauce
1 ½ cups plain yogurt
1 garlic clove, crushed
1 tbsp tahini
1 tbsp lemon juice
Salt to taste
Crispy Bread Topping
2 Arabic bread pieces or 4 small tortillas, cut into thin strips
Vegetable oil for frying
Pinch of salt
Garnish
Chopped parsley
Preparation
Step 1: Prepare the aubergine.
Slice the aubergines into thick rounds.
Sprinkle lightly with salt and let them rest for 10 minutes.
Pat dry, then fry in hot oil until golden on both sides.
Drain on paper towels.
Step 2: Cook the Minced Meat
Heat olive oil in a pan over medium heat.
Add chopped onion and cook until soft.
Add the minced beef and break it apart with a spoon.
Season with salt, pepper, paprika, cumin, and cinnamon.
Cook until browned, then stir in the tomato paste.
Simmer for 2–3 minutes, then remove from heat.
Step 3: Make the Yogurt Sauce
In a bowl, combine yoghurt, garlic, tahini (optional), lemon juice, and salt.
Whisk until smooth and creamy.
Keep chilled until serving.
Step 4: Prepare the Crispy Bread
Cut Arabic bread or tortillas into thin strips.
Fry in hot oil until golden and crispy.
Remove and season lightly with salt. (You can also air-fry or bake them.)
Step 5: Assemble the Fatteh
Arrange the fried aubergine slices on a plate.
Spoon the minced meat mixture over them.
Drizzle generously with the yoghurt sauce.
Add a big handful of crispy bread strips on top.
Finish with chopped parsley.