Fattet Bitanjan (Eggplant Casserole)

by | Sep 11, 2019 | 0 comments

AvatarAuthoradminCategoryDifficultyIntermediate

Fattet bitanjan and hummus is one of the most popular appetizers or side- dishes in traditional Palestinian cuisine. The unique combination of all the flavourful ingredients is what gives this recipe its special appeal.

INFORMATION

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

INGREDIENTS

 4 qts Eggplant, medium-sized cut into squares
 2 Pita bread or protein pita cut in squares and toasted
 ½ cup toasted Pine nuts
 2 ½ cups Greek Yogurt
 4 Cloves Garlic, minced
  cup Tahini
 To Taste Sumac
 To Taste Cinnamon
 3 tbsp lemon juice
 1 tbsp Pomegranate molasses
 1 can Chickpeas
 ½ cup Pomegranate seeds
 Salt and Black pepper to taste
 Olive oil
 Parsley or mint, chopped

INSTRUCTIONS

1

In the baking sheet cut the pita or protein pits bread by scissors into small squares, drizzle some of olive oil, bake until they become golden brown and crunchy.

2

Cut the eggplant into squares and lightly salt, mix together with olive oil and bake in the oven at 400F for 20 minutes or until lightly browned and crispy .

3

Meanwhile make the Yogurt sauce, mix together yogurt, tahini, lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.

4

In a deep serving dish or casserole, layer as follows: toasted bread then Eggplant, half the chickpeas, half the amount of Pomegranate seeds and half of the toasted pine nuts.

5

Spread the yogurt mixture all over the top and sprinkle sumac, a drizzle of pomegranate molasses and some of olive oil. Then garnish with chopped parsley or mint, and the rest of the chickpeas, pine nuts, pomegranate seeds.

6

Serve immediately as the bread will turn soggy.

 

Ingredients

 4 qts Eggplant, medium-sized cut into squares
 2 Pita bread or protein pita cut in squares and toasted
 ½ cup toasted Pine nuts
 2 ½ cups Greek Yogurt
 4 Cloves Garlic, minced
  cup Tahini
 To Taste Sumac
 To Taste Cinnamon
 3 tbsp lemon juice
 1 tbsp Pomegranate molasses
 1 can Chickpeas
 ½ cup Pomegranate seeds
 Salt and Black pepper to taste
 Olive oil
 Parsley or mint, chopped

Directions

1

In the baking sheet cut the pita or protein pits bread by scissors into small squares, drizzle some of olive oil, bake until they become golden brown and crunchy.

2

Cut the eggplant into squares and lightly salt, mix together with olive oil and bake in the oven at 400F for 20 minutes or until lightly browned and crispy .

3

Meanwhile make the Yogurt sauce, mix together yogurt, tahini, lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.

4

In a deep serving dish or casserole, layer as follows: toasted bread then Eggplant, half the chickpeas, half the amount of Pomegranate seeds and half of the toasted pine nuts.

5

Spread the yogurt mixture all over the top and sprinkle sumac, a drizzle of pomegranate molasses and some of olive oil. Then garnish with chopped parsley or mint, and the rest of the chickpeas, pine nuts, pomegranate seeds.

6

Serve immediately as the bread will turn soggy.

Fattet Bitanjan (Eggplant Casserole)
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