Recipe

Eggplant Fattee - Fattee Batinjann Recipe

	Jimrug1 / All my dishes 1 year, 3 months ago Fattees are layered dishes based on dried bread which has been toasted with butter or olive oil. With the lack of preservatives in pita bread, it goes stale vary quickly. Meats, chickpeas, rice, pine nuts and garlic Yoghurt sauce convert stale brea... More Prep:45m Cook:45m Servings:6	Jimrug1
	lebanese middleeastern lamb eggplant yogurt main coarse

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Ingredients

10 – 12 Eggplants, 4 – 6 inches long

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½ cup Pine Nuts

3 Tbls Clarified Butter

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1 lb coarse ground Lamb Shoulder (or coarse ground beef)

1 Tsp ground Cinnamon

1 Tbls chopped Parsley

¼ Tsp fresh ground Black Pepper

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4 Tbls Vegetable Oil

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2 – 3 cups Tomato Juice

3 Tbls Pomegrantate Syrup (Optional)

Salt & fresh ground Pepper as needed

Pinch of Sugar

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3 Loaves Arabic Bread

6 Tbls melted Clarified Butter

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3 Cups Greek or partially drained(about 1 hr) homemade Yoghurt

2 cloves Garlic, crushed

½ Tsp Salt

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2 Tbls chopped Parsley

Paparika

Directions

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.

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Comments

tippystclair 1 year, 3 months ago 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 :}

elgab89 1 year, 3 months ago said:
Jim, This is another great recipe! I never had Bitinjann before so this is a must try for me! Great posting!

lunasea 1 year, 3 months ago 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.

mango 1 year, 3 months ago said:
Yummy.... Jim you really know you stuff!!!

mystic_river1 1 year, 1 month ago 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

juels 1 year, 1 month ago said:
I'm getting tired of printing your recipes! But that's a good thing.

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