Peel the eggplants, cut into circles, brush olive
oil and bake until light brown/gold
In a pot, cook the baked eggplants with the tomato
sauce, lemon juice, crushed garlic, salt, pepper,
and hot chili. Keep squooshing
On the side, prepare the yogurt, add tahini, salt,
pepper, lemon juice, crushed garlic, and hot chili.
In the serving dish, put a layer of fried pita
squares, then a layer of the cooked eggplants, a
layer of the yogurt mix, garnish with chopped
parsley, black pepper, and fried almond slivers
Originally Submitted
11/20/2012
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