Eggplant Pesto Fatteh
A modern twist on traditional Lebanese fatteh - layers of roasted eggplant, chickpeas, and spiced minced meat, topped with a creamy yogurt-tahini-pesto sauce and finished with almonds, pomegranate seeds, and fresh parsley.
- Author
- Hind Alwan
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Servings
- 5 servings
- Category
- Main Course
- Cuisine
- Middle Eastern
Ingredients
- 1 cup chickpeas
- 1 medium eggplant
- 200 g minced meat
- 1 small onion
- Salt
- Black pepper
- 1/2 kg Greek yogurt
- 2/3 cup tahini sauce
- 1/4 cup pesto sauce
- Almonds for garnish
- Pomegranate seeds for garnish
- Fresh parsley for garnish
Directions
- Preheat the oven to 200 deg C (390 deg F).
- Cut the eggplant into slices and roast until golden and tender.
- In a pan, saute the chopped onion until soft.
- Add the minced meat, salt, and black pepper.
- Cook until the meat is browned and fully cooked.
- In a bowl, mix the Greek yogurt with tahini sauce until smooth.
- Add the pesto sauce and stir well.
- In a serving dish, layer the roasted eggplant and chickpeas.
- Top with the cooked minced meat mixture.
- Pour the yogurt-tahini-pesto sauce over the top.
- Garnish with almonds, pomegranate seeds, and fresh parsley.
- Serve chilled or slightly warm.