Aubergine fattah

Aubergine fattah

By
From
Cairo Kitchen
Serves
2-4
Photographer
Jonathan Gregson

At Cairo Kitchen we serve this aubergine fattah chilled as a salad, but it can just as well be served hot as a vegetarian main dish. The aubergines are traditionally fried, but we prefer to roast them in the oven to make the dish lighter.

Ingredients

Quantity Ingredient
500g aubergines, unpeeled and cut into 2-3 cm cubes
2 teaspoons olive oil
1 teaspoon salt
100g pine nuts

For the fried bread

Quantity Ingredient
250ml vegetable oil
2 white pitta breads, cut into 2 cm cubes

For the yogurt sauce

Quantity Ingredient
175ml buttermilk
250g natural yogurt
1 lemon, juiced
2 teaspoons garlic, minced
1 teaspoon sugar
4 tablespoons olive oil
salt

Method

  1. Preheat the oven to 180°C.
  2. In a large bowl, toss the aubergine cubes with the olive oil and salt, then spread the aubergine out on a couple of baking trays.
  3. Roast the aubergine for about 15 minutes until soft.
  4. To make the fried bread, heat the oil in a large frying pan until very hot. Add the bread cubes to the oil, in batches if necessary to prevent the pan from overcrowding, and keep stirring for 2 to 3 minutes until they are a dark golden colour. Remove the bread with a slotted spoon and drain the bread well on paper napkins.
  5. To make the yogurt sauce, combine the buttermilk with the yogurt, then add the lemon juice, garlic, sugar, olive oil and salt, to taste, and mix them together well.
  6. Toast the pine nuts by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown.
  7. To assemble, in a medium-sized dish, about 32 x 18 cm and 6 cm deep, spoon in the roasted aubergine, followed by a layer of the yogurt sauce and finally the bread pieces. Garnish with the toasted pine nuts and serve hot as a main dish or chilled as a salad.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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