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Fatet Bathenjan

Category:

Main Course

Cuisine:

Arabic

Ingredients:

• Large eggplant x 1
• Onion x 1
• Garlic clove x 1
• Minced meat - 250 g
• Coriander - ¼ tsp
• Cinnamon - ½ tsp
• Nutmeg - ½ tsp
• Paprika - 1 tsp
• 7 spice - 1 tsp
• Thyme - 1 tsp
• Salt - 1 tsp
• Tomatoes x 2
• Pomegranate molasses - 2 tbsps
• Pine nuts
• Parsley - ¼ cup

For the sauce:
• President cream Cheese - 180 g
• Yogurt - 2 cups
• Lemon juice - 3 tbsps
• Salt - 1 tsp

Preparation:

• Preheat oven to 200°c.
• Cut the eggplants into half and remove the filling. Keep the skin for later use.
• Sauté the onion and garlic in oil until soft.
• Add the minced meat, coriander, cinnamon, nutmeg, paprika, 7 spice, thyme and salt. Add the tomatoes, eggplant filling and pomegranate molasses and mix well.
• Cover and Simmer on low heat for 10 minutes.
• Place the eggplant skin in a baking dish and stuff with minced meat mixture.
• Sprinkle with pine nuts and bake in a preheated oven for 10 minutes.
• Mix together cream cheese, yogurt, lemon juice and salt. Spread over the baked eggplants.
• Garnish with parsley.
• Serve!

Please note:
• Tsp = Teaspoon
• Tbsp = Tablespoon
• 1 cup = 240 ml or 240 g (approx.)

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