Eggplant Casserole Fatet Makdous
Dive into the rich, layered world of Eggplant Casserole Fatet Makdous, a comforting Middle Eastern classic that brings together bold flavors and irresistible textures. This dish features tender fried eggplant slices, savory spiced ground beef or lamb simmered in a robust tomato sauce, and crispy toasted pita bread as a base. Topped with a luscious yogurt-tahini dressing, a golden sprinkle of toasted pine nuts or almonds, and a touch of fresh parsley, this casserole is a treat for both the palate and the eyes. Perfect for family dinners or gatherings, it balances hearty ingredients with bright, zesty accents for a satisfying culinary journey. Ready in just over an hour, this crowd-pleasing recipe celebrates the authentic flavors of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 4 medium Eggplant
- 300 grams Ground beef or lamb
- 1 medium Onion, finely chopped
- 3 large Garlic cloves, minced
- 3 medium Tomatoes, finely chopped
- 2 tablespoons Tomato paste
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Allspice
- 200 milliliters Olive oil or frying oil
- 3 loaves Pita bread
- 2 cups Plain yogurt
- 1 tablespoon Tahini (optional)
- 2 tablespoons Lemon juice
- 50 grams Pine nuts or slivered almonds
- 1 tablespoon Butter or ghee
- 2 tablespoons Fresh parsley, finely chopped
Instructions
Peel the eggplants in alternating stripes (zebra pattern) and slice each lengthwise into thick slices. Sprinkle with a generous amount of salt and let them rest for 30 minutes to remove excess moisture and bitterness. Pat dry with paper towels.
Heat the olive oil or frying oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Remove and place on paper towels to drain any excess oil.
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and stir until fragrant.
Add the ground beef or lamb to the skillet and cook until browned, breaking up any clumps with a wooden spoon.
Add the chopped tomatoes, tomato paste, salt, black pepper, and allspice, mixing well. Let the mixture simmer for 10-12 minutes until the sauce thickens. Set aside.
Toast the pita bread loaves until crisp, then break them into large bite-sized pieces.
In a mixing bowl, combine the yogurt, tahini (if using), and lemon juice. Mix well and set aside.
In a small pan, melt the butter or ghee over low heat and toast the pine nuts or almonds until golden. Be careful not to burn them. Remove from heat and set aside.
Assemble the casserole: In a large baking dish or serving dish, spread a layer of toasted pita bread as the base. Add a layer of fried eggplants on top. Pour the tomato meat sauce evenly over the eggplants.
Spread the yogurt mixture over the meat sauce layer, ensuring an even coverage.
Garnish with toasted pine nuts or almonds and sprinkle with fresh chopped parsley.
Serve immediately while the dish is warm. Enjoy this hearty and flavorful Middle Eastern classic!
Nutrition Facts
Calories |
3878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.0 g | 396% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6583 mg | 286% | |
| Total Carbohydrate | 222.2 g | 81% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 93.1 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7426 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
