Eggplant Mutabbal Fatteh
Two Levantine favourites in one dish: the smoky depth of mutabbal meets the layered crunch of fatteh — grilled eggplant in garlicky yogurt-tahini, crowned with fried bread, walnuts, parsley, pomegranate seeds, toasted pine nuts and a swirl of molasses.
How to Prepare
Grill the eggplants until the skin chars and the flesh is completely soft; peel and roughly chop.
Whisk the yogurt with the tahini, crushed garlic, lemon and salt into a smooth sauce.
Fold the grilled eggplant into the sauce with the walnuts and most of the parsley.
Layer fried or toasted bread in a serving dish and spread the eggplant mixture over it.
Top with more crisp bread, parsley, pomegranate seeds and toasted pine nuts.
Finish with a drizzle of pomegranate molasses and serve at room temperature.
Char the eggplant directly over a flame if you can — that smoky edge is what separates a good mutabbal from a great one.