Makes: 1 1 large platter

Description: Fatteh in arabic means "to crumble". It's like an Eggplant Casserole or lasagna. Layers of deep fried eggplant, toasted pita bread, meat mixture, and topped with a yogurt sauce. Garnished with toasted pita bread, pine nuts, parsley and finally pomegranate seeds.

Ingredients:
1lb  Ground Beef
3 medium  Eggplants, chopped into cubes
1 large  onion, chopped fine
2 cloves  Garlic, minced
1/2 tsp.  ground coriander
1/2 tsp.  Oregano
1/2 tsp.  allspice
1/4 tsp.  ground cinnamon
pinch  cayenne
3/4 tsp.  mixed spices
To taste  salt/black pepper
3 medium  vine ripe tomatoes, chopped
4 tablespoons  pomegranate molasses
3 tablespoons  lemon juice
2-4 round  pita bread
2 tablespoons  Olive oil
1/2 cup  Vegetable oil
1/4 cup  pine nuts, toasted or sauteed in olive oil till brown *can substitute for slivered almonds
3/4 cup  tahnini
4 cups  Greek Yogurt
1/2 bunch  Parsley, chopped fine

Instructions: Fry eggplant cubes in vegetable oil, till golden brown. Remove to a paper towel to absorb oil. In a small pot, add olive oil, garlic and onion, cook for 2-3 minutes. Add ground beef till brown. Drain liquid. Add spices, salt and black pepper. Add chopped tomatoes and pomegranate molasses . Cover and cook 5 minutes on medium-low. Meanwhile prepare yogurt sauce. Mix into yogurt the tahini, ½ tsp. salt, lemon juice and crushed garlic (optional). Set aside. Fry or bake pita bread, until toasted.

Arrange Eggplant Fattah: In a large platter: Add a layer of eggplant, toasted pita bread, meat mixture and top with yogurt sauce. Repeat with a second layer finishing with the yogurt. Garnish with toasted pita bread, pine nuts, parsley and pomegranate seeds. Enjoy!