0 0
Eggplant Casserole Fatet Makdous

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 large eggplants
1 lb ground beef
1 (16 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 onion, finely chopped (or 3 shallots)
2 garlic cloves, chopped
2 garlic cloves (mashed in a mortar and pestle to use with yogurt)
3 - 4 cups plain greek yogurt
3 tablespoons pomegranate molasses
3 pita bread
1/2 cup toasted pine nuts
1/2 cup flat leaf parsley
1/4 cup clarified butter
olive oil
salt and pepper

Nutritional information

499.8
Calories
251 g
Calories From Fat
27.9 g
Total Fat
10 g
Saturated Fat
71.7 mg
Cholesterol
520.7 mg
Sodium
44.1 g
Carbs
12.9 g
Dietary Fiber
9.7 g
Sugars
23.4 g
Protein
404g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Eggplant Casserole Fatet Makdous

Features:
    Cuisine:

    Saw this made on The Chew - recipe is from Mais Khoudrdaji. The recipe uses pomegranate molasses (available at Middle Eastern markets) in a meat/eggplant/tomato sauce and is then covered with a delicious garlic yogurt & pine nuts. Looked absolutely wonderful.

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Eggplant Casserole (Fatet Makdous), Saw this made on The Chew – recipe is from Mais Khoudrdaji The recipe uses pomegranate molasses (available at Middle Eastern markets) in a meat/eggplant/tomato sauce and is then covered with a delicious garlic yogurt & pine nuts Looked absolutely wonderful


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Cut the Eggplants Up Into Medium-Sized Cubes. Fry Them in Olive Oil Until Golden Brown, Set Aside and Drain on Paper Towels. Season With Salt and Pepper. Fry Up 3 Pitas, Drain. Break Up Into Pieces.

    2
    Done

    Brown Ground Beef, Onion and Garlic. Season With Salt and Pepper. Once the Onions Have Cooked Down, Add the Tomatoes and Tomato Sauce, and Pomegranate Molasses. Let It Cook For About 10-15 Minutes; Then Add Eggplant to the Pan. Taste Again For Seasoning. Let It All Cook Together For Another 15 Minutes, Until All the Flavors Combine. Should Be a Little Tangy/Sour from the Pomegranate Molasses.

    3
    Done

    in a Bowl, Combine Yogurt With the Mashed Garlic. It Should Have a Garlicky Taste. Season With Salt.

    4
    Done

    in a 13 X9 Casserole Dish, Add Bottom Layer of Broken Pita Pieces. Next Fill the Dish With the Meat/Eggplant Mixture. Top With the Yogurt Mixture. Toast Pine Nuts in Clarified Butter. Top Yogurt With Pine Nuts and Butter. Garnish With Parsley.

    Avatar Of Ava Thompson

    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Crawfish Pie Mini
    previous
    Crawfish Pie Mini
    Cilantro-Mint Chutney Cooks Illustrated
    next
    Cilantro-Mint Chutney Cooks Illustrated
    Crawfish Pie Mini
    previous
    Crawfish Pie Mini
    Cilantro-Mint Chutney Cooks Illustrated
    next
    Cilantro-Mint Chutney Cooks Illustrated

    Add Your Comment

    12 + two =