Recipe Courtesy of Fufu’s Kitchen
Heifa of Fufu’s Kitchen (Fufu in the Kitchen) is a Palestinian-American published food blogger who shares healthier cooking and baking recipes. The food she shares is from different cuisines, as well as Middle Eastern, tends to dietary restrictions, and often includes recipes with video tutorials!
Fattet makdous is a layered baby eggplant dish with ground beef, bread, and sauces….Yes, there are several steps to this meal but they are all crucial and so worth it!
Fattet Makdous (Layered Eggplant) By Fufu's Kitchen
A baby eggplant dish layered with ground beef, bread, and sauces.
Take off the stems of eggplants and toss the eggplants in olive oil, salt and pepper. Saute on stove top for a few minutes then finish off the cooking of the eggplant in a 350 degree oven for about 50 minutes or so till tender.
Add some olive oil to a pan then add the pine nuts. Sautee till lightly toasted and place aside on a plate lined with paper towel.
In the same pan, add a little more oil and start to cook the onion. Once translucent add the ground beef and add all the seasonings mentioned. Cook till beef is browned. This shouldn't take more than 5-7 minutes.
Add half the pine nuts back into the beef mixture.
Once the eggplants are read, slice them in the middle to create a pocket. Stuff the pocket with the beef mixture and set the eggplants aside.
Add the leftover ground beef to the tomato sauce.
In a pan, add olive oil and saute the onions and garlic then add in the chopped tomatoes. Let this all melt together into a rough sauce.
Mash the garlic with some salt. In a bowl, add the yogurt, tahini, dill, and lemon juice. To that, add the garlic then season with some salt and pepper. Allow this to sit overnight or for a few hours for flavors to blend well.
On a baking sheet, add pieces of bread. Drizzle with olive oil and garlic powder. Toast in 350 degree oven till crisp.
Layering the dish
In a deep dish, add the crisped bread. On top of that, layer the tomato sauce with the extra ground beef. Then add the white sauce on top of all that. Then cushion in the stuffed baby eggplants. Garnish with cilantro/parsley and the rest of the toasted pine nuts.
- This recipe was designed for gluten free and dairy dietary restrictions. You can use regular dairy products and bread in place of what was recommended if preferred.