Fattet Beitenjan (Aubergine & Pita Croutons Casserole)

Directions

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