Roasted aubergine fatteh ‘Fattet Makdous’

Fattet makdous is a hearty humble, healthy and completely delicious dish.

Serves 4

Fatteh or fattah is one of these dishs that each coutry or even each household makes it slightly different and can be made with chickpeas, (fattet hummus) chicken, minced meat. I grew up in in jerusalem having this meatless version of fattet makdous. 

The dish was originated in Syria or Belad Al Sham, it is one dish that loved by many around the Middle East. Served with chopped salad and pickles, to be shared with friends and family.  

The different layers of flavours work togther so well, with a crunchy layer of pita bread, topped with meaty roast aubergine, sweet-sour tomato sauce and the creamy yogurt tahini sauce, all topped buttry almonds, parsley, chilli and pomegranet seeds.

All the components for the fatteh can be made a day or so beforehand and the dish can be assampled before serving.

Ingredients

2 pita bread or 3 large flour tortilla, cut into 2-3cm piecces

2 medium aubergines, about 500g, cut into 3cm chunks

Olive oil

2 tsp sumac

½ tsp sweet  paprika

Salt

Black pepper

Yogurt sauce

400g thick greek yogurt

3 tbls tahini

1 garlic clove, finely crushed

1 green chilli, finely chipped

2 tbls lemon juice

Tomato sauce

1 medium onion, 130g, finely chopped  

450g tomato pasata

1 tbls pomegranet mollases

Garnish 

45g whole blanched almonds, toasted  

5g parsley, rougly chopped  

1 red chilli, finelly chopped

30g pomegranate seeds (optional)

Directions

Preheat oven to 180C fan.

Put the bread pieces in a bowl with 3 tablesppon of olive oil and mix well to coat. Lay the bread in one layer into a lined baking sheet and bake for 17 minutes or until golden and crispy. Leave aside for later.

increas the oven tempurture to 230C.

Put the aubergine chunks in a large bowl, add 3 tablesoon of olive oil, ½ teaspoon salt, the sumac, paprika and a good grind of black pepper, toass well to coat. Arrange the aubergine pieces on a flat lined baking sheet and roast for 22 mins or until golden and cooked through.

While the aubergine is cooking, make the yogurt sauce by putting all the ingredients in a meddum bowl, add ½ teaspoon of salt and then mix well to combine. Store in the fridge until needed.

Now for the tomato sauce, put the onion and 2 tablespoon of olive oil in a small saucepan and cook on a meduim-low heat for 10 minutes or until it’s golden and soft.

Add the tomato passata, pomegranet mollases, 1/3 teaspoon of salt and a good grind od black pepper. Bring to a gental boil and simmer on a very low heat for 7 minutes, until the sauce has thickend.

When ready to serve, layer the bread pieces at a bottom of a large platter with a lip or a wide shallow bowl, spoon over the yoghurt sauce, followed by the tomato sauce.

Arrange the aubergine chunks on top and garnish with parsley, chilli and pomegranet seeds if using and finish with a drizzle oil olive oil.