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5.0 from 3 votes

Lamb & Eggplant Fatteh

A wonderful Middle Eastern layered dish with crispy flatbreads, creamy spiced lamb and cooling yoghurt. A combination made in heaven!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 6
Calories: 602 kcal
Course: Main Course
Cuisine: Lebanese

Ingredients

For the garlic yoghurt
  • 4 tbsp Greek yoghurt
  • 1 tsp garlic (crushed)
  • ½ lemon (juice of)
  • ½ tsp salt
For the fried nuts
  • ⅓ cup sliced almonds
  • ⅓ cup pistachios (shelled, unsalted)
  • ⅓ cup pine nuts
  • 1 tbsp butter (unsalted)
For the Eggplant
  • 3 tbsp olive oil
  • 1 eggplant (cut into cubes)
  • ½ tsp salt
For the lamb
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 2 Red Onions (halved, thinly sliced)
  • 3 garlic cloves (finely chopped)
  • 1.5 lb ground lamb (lamb mince)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp paprika
  • 1 tsp all spice
  • 1 tsp cinnamon powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ cup parsley (finely chopped)
  • 2 tbsp pomegranate molasses
  • ½ lemon (juice of)
Other ingredients
  • Fresh parsley (for garnish)
  • 1 tbsp sumac
  • Extra virgin olive oil (for garnish)

Instructions

To make the garlic yoghurt
    Cup of Yum
  1. Mix together the yoghurt, crushed garlic, lemon juice and salt and set aside.
To make the nuts
  1. Heat the butter in a frying pan until hot. Add the nuts then fry gently for 1-2 minutes until they turn light golden brown. Remove from the pan at this stage onto paper towels, the nuts will continue to cook so best to take them off just before they turn too brown.Set aside to cool completely then place in a bowl.
To make the eggplant
  1. Heat the oil in a frying pan over a moderate heat until hot. Add the cubed eggplant and salt and cook, stirring regularly for about 8-10 minutes until the eggplant is fully browned and softened. Remove from the pan and set aside to cool.
To make the lamb
  1. Heat a frying pan over a moderate heat with the olive oil until hot. Add the cumin seeds and let them sizzle for 5-10 seconds before adding the sliced onion.Stir fry the onion for about 5 minutes until golden and soft. Now add the garlic and stir for a further 2 minutes.
  2. Add the lamb and begin to break up with your wooden spoon as it cooks, stirring into the onion as you go. Cook for about 8 minutes until all lamb has browned.
  3. Add the coriander, cumin, paprika, all spice, cinnamon, salt and pepper and stir in. Cook gently for 3-4 minutes.
  4. Add the eggplant, nuts and parsley to the pan and stir well. Now pour in the pomegranate molasses and squeeze over the lemon. Sir well and cook for a final 2-3 minutes before removing from the heat.
To make the flatbreads
  1. Preheat oven to 350ºF/180ºC
  2. Tear in half and open up 2-3 flatbreads, then tear into 2-3" pieces. Arrange all the pieces on a sheet pan and drizzle generously with olive oil. Toss them around in the oil to coat everything.
  3. Bake in the oven for 15-20 minutes then leave to cool slightly and crispen up.
Arranging the fatteh
  1. On a large serving platter, arrange all the flatbreads on the bottom. Spoon over the lamb to cover, then spoon over the garlic yoghurt.
  2. Scatter over the parsley and sumac then finish off with a light drizzle of extra virgin olive oil.

Nutrition Information

Serving 4g Calories 602kcal (30%) Carbohydrates 19g (6%) Protein 24g (48%) Fat 49g (75%) Saturated Fat 15g (75%) Cholesterol 88mg (29%) Sodium 872mg (36%) Potassium 673mg (19%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 690IU (14%) Vitamin C 22mg (24%) Calcium 78mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 602

% Daily Value*

Serving 4g
Calories 602kcal 30%
Carbohydrates 19g 6%
Protein 24g 48%
Fat 49g 75%
Saturated Fat 15g 75%
Cholesterol 88mg 29%
Sodium 872mg 36%
Potassium 673mg 14%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 690IU 14%
Vitamin C 22mg 24%
Calcium 78mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.