Eggplant fatteh

Eggplant fatteh

Tags

egyptian

Cook

Ingredients

  • 1 pack vegan mince
  • 4 pita breads, cut into triangles
  • 500g Greek yogurt
  • 5 tbsp tahini
  • 2 lemons, juiced
  • 4 garlic cloves, crushed
  • 2 tsp salt
  • 125g pomegranate seeds
  • 50g toasted pine nuts
  • 1 tbsp shredded mint leaves
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 aubergine, cubed
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp paprika

Steps

  1. Spread the pita triangles out on a large baking sheet.
  2. Toast in a preheated oven at 180°C for 10-15 mins or until they are crisp. Set aside.
  3. In a heat-proof bowl mix the yogurt, tahini, lemon juice, garlic and ½ tsp of salt.
  4. Heat oil in the wok and cook the onion, stirring occasionally, until translucent.
  5. Turn the heat up and add the aubergine and stir well. Cook for 10 mins, stirring frequently.
  6. Add the cumin, coriander, paprika and salt. Add the mince, breaking it up. Cook until mince is cooked through.
  7. Pour 3cm of boiled water into a fresh pan and put over a low heat.
  8. Sit the bowl with the yogurt mixture on top, making sure it doesn’t touch the water.
  9. Beat the yogurt mixture until it’s slightly above room temperature and has the consistency of lightly whipped cream.