Eggplant Fatteh (Makdous Style)

Ingredients

• Fried bread
• 1 eggplant, cubed and fried
• 1 1/2 cups yogurt
• 2 tbsp tahini
• 1 tbsp mixed spices
• 2 garlic cloves, crushed
• Salt
• A squeeze of lemon
• A pinch of sugar
• 1 stock cube
• 2 tbsp tomato paste
• 2 tbsp pomegranate molasses
• 1 tbsp date molasses
• 1 1/2 cups water
• Parsley, fried pine nuts and almonds, for garnish

Method

1. Combine the water with the stock cube, tomato paste, pomegranate molasses, date molasses and sugar and let it reduce well, then add the eggplant.
2. Mix the yogurt with the tahini, add the garlic, spices, lemon and salt and stir until smooth.
3. Lay the fried bread first, then drain the eggplant from the sauce and place it on top, then pour over all the yogurt and garnish with fried bread, pine nuts and parsley.

Notes

Best assembled right before serving and served hot so the bread does not go soggy.