#EggplantFatteh
Take your eggplant to the next level! Grilled sweet aubergine that has been layered with a rice lamb sauce and a cooling garlicky yoghurt sauce and finished with a crispy nutty crumb topping. Need I say more?
4 Japanese eggplant, sliced lengthways in half
1/4 cup olive oil (or more)
1 tsp salt
Sauce
1 cup full fat yoghurt
1 clove garlic, grated
zest of 1/2 lemon
1/2 tsp salt
Filling
300 g ground lamb (or beef)
2 tbs olive oil
1/2 medium onion, finely diced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg, grated
1 tsp sumac
2 tbs dried mint
1/4 tsp red pepper flakes *optional
2 tbs toasted pine nuts (or almonds)
1 cup peeled, deseeded diced tomatoes
Crumb Coating
1 cup fried Arabic bread
2 tbs toasted pine nuts
2 tbs toasted almonds
Garnish
Microgreens
Fresh Mint Leaves
Pomegranate seeds
Lemon zest
