Best Eggplant Casserole Fatet Makdous Recipes

Fattet al makdous image

Provided by Amira

Time 45m

Number Of Ingredients 14

3 medium eggplants (cut into rings.)
1/4 cup oil + 2 Tablespoons for browning the meat.
1.5 lb ground beef.
1 medium onion (diced.)
1/4 teaspoon cinnamon.
1/2 teaspoon Italian seasonings.
salt and pepper.
1 can tomato paste. (6oz)
2 cup plain yogurt.
2 garlic cloves (crushed.)
1 Tablespoon tahini.
Salt.
5 medium pita breads (cut into squares.)
Oil for frying or for toasting in the oven.

Steps:

Heat a nonstick pan on medium. add the eggplant pieces, brushing with olive oil on both sides, until nicely browned. Takes about 2 minutes per side.
While the eggplants are cooking start preparing the meat, in another skillet over medium heat add 2 Tablespoon oil , then saute onion for 2 minutes or until fragrant.
Add the meat and spices, stirring well until the meat is almost completely browned.
Add the tomato paste and stir well to combine, let it cook for another 5 minutes then remove from heat.
Prepare the pita chips by deep frying( tastiest option), or toasting in the oven until golden brown(healthiest option) or buy a bag of pita chips(easiest option, the one I did).
Mix the yogurt sauce ingredients well.
Assemble the dish by layering the pita chips on the bottom of your serving dish.
Top with a layer of roasted eggplants.
Then a layer of the saucy meat.
Then another layer of the eggplants, and so on until the eggplants are finished, make sure to end with an eggplant layer.
Top with the yogurt sauce and sprinkle some roasted nuts on top , preferably pine nuts.
Serve immediately... Enjoy!!.

Eggplant Casserole (Fatet Makdous) image

Provided by DailyInspiration

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

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

Steps:

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.
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.
In a bowl, combine yogurt with the mashed garlic. It should have a garlicky taste. Season with salt.
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.