Ingredients
- 1 Eggplant
- 2 Lebanese flatbreads
- 250 g Yogurt (natural, 10%)
- 2 EL Tahini
- 2 Garlic cloves
- 2 TBSP Lemon juice
- 3 EL Water
- 1/2 TSP Cumin ground
- 1 small bunch flat leaf parsley
- 15 g Pine nuts
- 1 TBSP Butter
- 1 pinch dried mint
- Olive oil
- Salt, pepper
Zubereitung
Aubergine
- Wash the aubergine, cut off the stalk and then cut the aubergine lengthwise into slices approx. 1 cm thick.
- Heat the olive oil in a pan and fry the aubergine slices in it for about 3 minutes per side. The aubergine must be nice and golden brown and soft.
- Put the fried aubergine slices on a plate and set aside.
Bread chips
- Preheat the oven to 170 °C.
- Cut the pita bread into small squares (approx. 2 - 3 cm).
- Place the pita bread squares on a baking tray in the hot oven for approx. 10 minutes.
- Remove the pita chips from the oven and set aside.
Yoghurt sauce
- Peel the garlic clove and crush it in a mortar with a little salt. The garlic must become a really fine paste.
- Mix the garlic mixture, yoghurt, mint, water, tahini, lemon juice and cumin together to make a delicious sauce and season with salt and pepper.
Pine butter
- Heat the butter in a small frying pan.
- Add the pine nuts and toss them in the butter until they are nicely browned. I sometimes even toast them a little over so that they get a little darker. The butter also gets a nutty flavour from the roasting.
Aubergine Fatteh
- Place half of the aubergine slices per person on the plate.
- Pour the yoghurt sauce over it.
- Spoon the pine nuts and butter over the top.
- Sprinkle with breadcrumbs and coarsely chopped parsley.
Notes
Nährwerte
Calories: 334kcal | Carbohydrates: 54g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 263mg | Potassium: 764mg | Fiber: 8g | Sugar: 23g | Vitamin A: 167IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg