Best Fatteh Makdous Lamb Stuffed Baby Aubergines In Tomato Tahini Sauce Recipes

FATTET MAKDOUS - STUFFED AUBERGINE LAYERS

Fattet Makdous - Stuffed Aubergine Layers image

A levantine specialty featuring baby aubergines stuffed with spiced minced meat layered on a bed of toasted pita slathered in Tahini yoghurt.

Provided by Fatima Sadal - Chef on Rhine

Number Of Ingredients 21

Ingredients

2 flat pita bread (cut in cubes)
½ cup pine nuts (fried)
8 baby aubergines (or 3 long thin ones)
2 Tbsp tomato paste
1 cup canned chopped tomatoes
1 tsp toasted cumin powder
salt, pepper
500 ml yoghurt
2 cloves garlic (minced)
3 Tbsp tahini
1 Tbsp lemon juice
3/4 teaspoon salt
3 Tbsp chopped parsley
pomegranate arils, chopped parsley (to garnish)
olive oil and vegetable oil (for frying)
350 grams minced beef
3 tbsp butter
1 medium onion (finely chopped)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Lebanese 7 spice mix

Steps:

Toast pine nuts in a pan. Set aside.
Cut pitas in cubes. Fry in olive oil. Allow to cool.
Mix yoghurt with tahini, garlic, lemon juice, salt and chopped parsley. Set aside.
Melt butter in a pan over medium heat, add the meat and stir until dry. Add onion and season with salt, pepper and 7 spices. Cook until fragrant.
Peel the aubergines about 1 cm width (leaving some strips of skin on). Make a slit along the side. Deep fry in oil until golden brown or bake until tender.
In a cooking pan, add the tomato paste and chopped tomatoes. Season with salt, pepper and cumin. Carefully place the fried aubergines over the tomatoes, allow to cook for 15 minutes.

LAMB-STUFFED AUBERGINES

Lamb-stuffed aubergines image

This iron-rich supper is packed with tasty ingredients. Ras el hanout, sultanas, pine nuts and herbs give it an irresistible North African flavour

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 10

Ingredients

4 medium aubergines , cut in half lengthways and scored on a diagonal
2 ½ tbsp olive oil
500g pack lamb mince
1 red onion , finely chopped
1 tsp paprika
2 tsp ras el hanout
50g sultanas
50g pine nuts
½ small pack parsley , chopped
green salad , to serve

Steps:

Heat oven to 200C/180C fan/ gas 6. Place the aubergine halves on a large baking tray or two smaller ones. Drizzle over 2 tbsp of the oil and season the aubergines well. Cover with foil then roast the aubergines for 50 mins until tender.
Meanwhile, make the lamb stuffing. Heat the remaining oil in a frying pan over a high heat. Add the lamb, breaking down the meat with the back of a wooden spoon. Fry for 5-6 mins or until most of the liquid has evaporated and the mince has started to brown.
Add the onion and spices and cook for another 5 mins until the meat is completely brown and has become caramelised and sticky. Add the sultanas, pine nuts and parsley, season to taste, then set aside.
Carefully scoop most of the flesh out of the aubergines and add it to the lamb, then refill each aubergine with the mixture. Return to the oven for 8-10 mins, until piping hot. Serve with a green salad.

Nutrition Facts : Calories 507 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 28 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.3 milligram of sodium