Ingredients for Eggplant Casserole Fatet Makdous
- 2 medium eggplants, cut into 1-inch cubes
- 1 lb ground beef
- Crushed Tomatoes
- Tomato Sauce
- Onion
- Garlic Cloves
- Greek Yogurt
- 2 tablespoons pomegranate molasses
- Pita Bread
- 1/4 cup pine nuts
- Flat Leaf Parsley
- 1 tablespoon clarified butter, plus extra for drizzling (optional)
- 1/4 cup olive oil
- Salt and pepper to taste
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How to Make Eggplant Casserole Fatet Makdous
- Preheat oven to 375°F (190°C).
- Cut 2 medium eggplants into 1-inch cubes.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add eggplant and fry until golden brown, about 8-10 minutes. Remove and drain on paper towels. Season with salt and pepper.
- Fry 3 pitas (6-inch diameter) in a separate skillet until golden brown and crispy. Drain on paper towels and break into bite-sized pieces.
- Brown 1 lb ground beef in a large skillet over medium-high heat. Add 1 medium onion (chopped) and 2 cloves garlic (minced) and cook until softened, about 5 minutes. Season with salt and pepper.
- Stir in 28 oz canned crushed tomatoes, 1 (28 oz) can tomato sauce, and 2 tablespoons pomegranate molasses. Bring to a simmer and cook for 10-15 minutes.
- Add the fried eggplant to the skillet and cook for another 15 minutes, until the flavors meld. Taste and adjust seasoning as needed.
- In a separate bowl, whisk together 1 cup plain yogurt, 2 cloves garlic (minced), and salt to taste.
- In a 13x9 inch baking dish, layer half of the pita bread, followed by the meat and eggplant mixture.
- Top with the garlic yogurt mixture.
- Toast 1/4 cup pine nuts in 1 tablespoon clarified butter until golden brown.
- Sprinkle the toasted pine nuts over the yogurt. Drizzle with remaining clarified butter.
- Garnish with fresh parsley (optional).
- Bake for 20-25 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
38g
Fat
50g
Carbs
14g
