سفرة كويك – فتة باذنجان | EGGPLANT FATTA – Sofra Quick
Ingredients:
For the Spiced Tomato Sauce with Eggplant
3 large eggplants,
1 medium onion, diced small
1 bell pepper or frying pepper
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon coriander
pinch of cinnamon
pinch of nutmeg
pinch of red pepper flakes
½ teaspoon thyme
½ teaspoon oregano
black pepper, to taste
3 large tomatoes/basic tomato sauce
1 cup water
1 bay leaf
For the Bread Layer
4 toasted pieces of pita, broken
For the Tahini Sauce
¾ cup tahini
¾ cup yogurt
⅔ cup water
3 tbs lemon juice
½ teaspoon sea salt
For the Topping
⅓ cup almonds, toasted
¼ cup chopped parsley
Method:
Peel the eggplant and slice lengthwise into ¼ inch thick slices. Arrange the slices on parchment-lined baking sheets, drizzle each slice with some olive oil, sprinkle with some salt, and roast in an oven preheated to 220.C Roast until the slices are cooked and browned.
While the eggplant is roasting, begin the tomato sauce by sautéing the onion in 2 Tablespoons of olive oil in a medium saucepan. Once the onions have taken on a nice brown color, add the chopped bell pepper and minced garlic and sauté for 1 minute. Add the spices, then add the tomatoes, water, bay leaf, and salt. Bring to a boil, cover, and simmer on medium for 10 minutes.
Chop roasted eggplants, and stir them into the tomato sauce.
Fill deep baking dish with toasted bread. Pour this mixture over the bread and smooth the top with the back of a spoon.
In a small bowl whisk together the tahini, water, lemon juice, and salt until smooth.
Pour all of the tahini sauce over the smoothed eggplant, making sure to cover all of the surface. Under the broiler or on the top rack in a very hot oven, broil the fatteh until the top gets some browned spots.
Remove from oven. Toast the slivered almonds by sautéing them in a small saucepan with 1 teaspoon of oil over high heat. Stir constantly until golden and fragrant. Sprinkle the almonds and the chopped parsley over the entire surface of the fatteh and serve.