Serves a Crowd

Fattet Beitenjan (Aubergine & Pita Croutons Casserole)

May  8, 2021
0 Ratings
Photo by khalafno
  • Prep time 30 minutes
  • Cook time 30 minutes
  • serves 2-3 people
Author Notes

Fattet Beitenjan is a middle eastern dish typically consisting of aubergine, meat, onions, garlic, and tomatoes. The secret to this recipe is the yogurt tahini garlic sauce that infuses the aubergine and meat with plenty of flavor and complexity. This dish is served primarily in the Levant region and is a dinner party favorite. Fatteh translates to crumbs and it describes a number of dishes that use pita pieces as a base. —Nida Khalaf

What You'll Need
  • The tomato & beef sauce (Qalayieh)
  • 2 tablespoons Olive Oil
  • 1/2 Onion
  • 2 Cloves of garlic
  • 1/2 Jalapeno pepper (optional)
  • 3 medium size sweet ripe tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Olive oil
  • 250 grams minced beef (or 1/2 minced beef and 1/2 minced lamb)
  • 1/2 teaspoon 7 spice (or all spice if not available)
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry coriander
  • 1 teaspoon pomegranate molasses
  • Tahini-yogurt topping, pita, and aubergine
  • 2 tablespoons Tahini
  • 1 cup Yogurt
  • 1.5 tablespoons lemon juice
  • 2 Cloves of garlic (to taste)
  • 1/4 Jalapeno (optional)
  • 1/4 teaspoon Salt
  • 3 cups aubergine cubes sprinkled with ½ tsp of salt
  • 2 loaves of pita cut into squares
  • 1/2 cup Vegetable oil
  • 1/4 cup toasted almonds and pine-nuts for garnish
  • 1 tablespoon parsley for garnish
  • 1/4 cup Boiled chickpeas (from the can)
  1. The tomato & beef sauce (Qalayieh)
  2. Prepare the tomato sauce: • Finely chop the onion, garlic, and tomato. In a pan, heat the olive oil on medium heat, then add the onion and garlic and cook until translucent this should take around 5 mins. Add the jalapeño towards the end. • Once the onions are nice and slightly golden add the tomatoes, salt, pepper, and let the tomatoes cook for around 10-15 mins. Set aside in the pan, we will be using it later!
  3. Prepare the meat: • In a pan, add olive oil, the meat, and spices and let it cook for 10 mins on medium-high, or until the meat is almost cooked. Add the coriander and molasses and let them cook for another 2 mins.
  1. Tahini-yogurt topping, pita, and aubergine
  2. Prepare the tahini yogurt sauce: • In a small bowl, add the tahini, yogurt, lemon, garlic, and salt and thoroughly mix; if you are using jalapeno, add them here as well. Make sure your garlic and jalapeno are minced (use a mortar and pestle, i.e., make a garlic jalapeno paste ‘mtawameh’).
  3. Prepare the aubergine and pita: • Cut the pita into small squares and slice the aubergine into medium size cubes. • Use the vegetable oil and fry the pita in a pan until it is crunchy and golden in color 2-3 mins. • Once done, in the same pan, fry the aubergine on medium-high until nice and golden in color. • To absorb the excess oil, place the pita croutons and aubergine separately on plates covered with a paper towel.
  4. Now let us prepare the casserole (fatteh): • Add the meat to the tomato sauce and cook for 2-3 mins on medium heat. Add the aubergine, boiled chickpeas, and let them cook until they bubble for 2-3 mins. This mix should be sizzling hot! • Now, using a casserole pan start assembling the fatteh: o Layer 1: the tomato, meat, and aubergine sauce o Layer 2: fried pita croutons o Layer 3: the yogurt tahini sauce o Layer 4: toasted almonds and pine-nuts • Garnish with some parsley and pita croutons

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