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Home Chicken Croissant Sandwiches With Swiss Cheese

Eggplant Fattee - Fattee Batinjann Recipe

Ingredients

How to make it

  • Stir Garlic and Salt into Yogurt and bring to room temperature.
  • Wash Eggplants but do not peel.
  • Using a reamer (available at most Middle Eastern stores) hollow out Eggplant carefully, leaving shell 1/8 – ¼ inch around. (Save pulp to make Baba Ghannouj)
  • In a heavy skillet, brown Pine Nuts in 3 Tbls Clarified Butter over low heat. Remove and set aside.
  • Brown Lamb in the same skillet until its red color just disappears. Sprinkle with Cinnamon 1 Tsp Salt & ¼ Tsp Black Pepper. Stir in 1 Tbls Chopped Parsley and all but 2 Tbls Pine Nuts into mixture.
  • Spoon meat filling into Eggplants firmly but not too compactly. You want the filling to stay in as you fry the eggplants. (I use the handle of a wooden spoon as a tamper.)
  • Over medium high heat, brown the Stuffed Eggplants in the Vegetable Oil turning several times.
  • Place browned Eggplants in a 3 quart saucepan. Combine Tomato Juice, Salt, Pepper, optional Pomegranate Syrup and a Pinch of Sugar. Pour over Eggplants. If you have a loose fit, put a plate on top of the eggplants to weight them down. (juice should cover plate)
  • Bring to a boil and cook partially covered for 30 – 40 minutes until the Eggplant are tender. DO NOT OVERCOOK or you will get mush and all of your work is down the tube… ;-)~~ I start testing them after 15 minutes or so.
  • While Eggplants are cooking, open up the pita so it is one layer thick. Brush all sides with melted Butter and toast on a sheet pan in a 300 degree oven until golden brown. (About 10 – 12 Minutes.)
  • When Eggplants are tender, pour off ¾ cup of the Tomato juice. Arrange toasted bread on a platter. Sprinkle with Tomato juice. Pattern the Stuffed Eggplants on top of the bread and cover completely with the Yoghurt.
  • Sprinkle with the reserved Pine Nuts, chopped Parsley and Paparika.
  • Serve immediately.

Reviews & Comments 6

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    " It was excellent "
    juels ate it and said...
    I'm getting tired of printing your recipes! But that's a good thing.
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    " It was excellent "
    mystic_river1 ate it and said...
    This is really over the top Jim. Two of my fav things to eat are lamb and eggplant so you get a very high 5. Thanks so much for this.
    JM
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    " It was excellent "
    mango ate it and said...
    Yummy.... Jim you really know you stuff!!!
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    " It was excellent "
    lunasea ate it and said...
    Oh Jim sweetie....this recipe is amazing! I just keep studying it and working it through in my mind and thinking how delicious this will taste - and how gorgeous it will be in presentation. I cannot wait to try this. Ermmm, can you come on over and help me cook these? The technique is the thing...otherwise, it's just not the same. ;-)~ Vickie

    *Sends this recipe to yon printer...* with much clapping and gleeful giggling.
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    " It was excellent "
    elgab89 ate it and said...
    Jim, This is another great recipe! I never had Bitinjann before so this is a must try for me! Great posting!
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    " It was excellent "
    tippystclair ate it and said...
    You should know that I love this! Bitinjan is my fav veg in the middle east and I eat it any way I can get it! Thanx and a %!
    Kath :}
    Was this review helpful? Yes Flag

The Cook

jimrug1 Peoria, IL

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