Aubergine fattah
En mellanösternklassiker där kött eller grönsaker lagas i lager med knaprigt flatbröd och en yoghurtsås, garnerad med granatäpplefrön. Detta är en familjereceptversion av aubergine fattah som är enkel att tillaga och perfekt för delning.
Ingredienser
- 1 kg aubergines (around 8) (cut into 4cm cubes)
- 500 ml vegetable oil for frying
- 3 large Lebanese pittas cut into 4cm squares
- 2 tbsp olive oil
- 1 large onion finely chopped
- 500 g beef mince
- 1 tsp Arabic mixed spice or baharat
- 2 tsp pomegranate molasses
- 500 g plain yogurt
- 2 tbsp tahini
- 3 garlic cloves crushed
- 1 tsp pomegranate molasses
- 0.5 lemon juiced
- 1 tbsp olive oil
- 50 g pine nuts toasted
- 2 garlic cloves crushed
- 0.5 tsp sumac
- 50 g pomegranate seeds
- large handful of parsley finely chopped
Gör så här
Tip the aubergine into a bowl and cover with 3 tsp salt. Pour over cold water and set aside to soak for 2 hrs. Drain thoroughly and tip out onto a clean tea towel to dry well.
Pour the vegetable oil into a large saucepan ensuring it is no more than a third full and put over a medium heat. Heat until it reaches 170C or a cube of bread browns in 30 seconds.
Cook the pitta, in batches, for 30 seconds to 1 min until golden and crispy. Remove using a slotted spoon to a plate lined with kitchen paper.
Keep the oil over the heat and add the aubergine in batches. Fry for 6-8 mins until golden and soft.
Heat the olive oil in a large, deep frying pan over a medium heat. Add the onion and cook for 10 mins until the edges are golden.
Stir in the beef, breaking it up with a wooden spoon, along with the mixed spice and the pomegranate molasses. Increase the heat to medium-high and brown the meat all over until cooked through, around 10 mins.
Meanwhile, mix the yogurt with the tahini, garlic and pomegranate molasses and season to taste with the lemon juice and some salt and pepper.
To serve, heat the olive oil over medium heat and stir in the pine nuts and garlic. Fry for 3-4 mins, until golden and aromatic.
Arrange the fried pitta on a serving platter with the aubergine, sprinkle over the meat, then the yogurt and scatter over the fried pine nut mixture, sumac, pomegranate seeds and parsley. Serve immediately.