Fattet Makdous - stuffed eggplants

Ingredients

Yoghurt Sauce

• 750 ml Organic Larder Greek yoghurt
• 125 ml water
• 3 tbsp Organic Larder tahini
• 1 tsp Organic Larder lemon juice
• 1 garlic clove, finely chopped
• Salt & pepper to taste

Filling

• 675 g Organic Larder lean ground lamb
• 2 onions, chopped
• 1 garlic clove, chopped
• 65 g roasted pine nuts
• 1 tbsp clarified butter or olive oil
• 1 tbsp cilantro, finely chopped
• 2 tbsp pomegranate molasses
• ½ tsp of paprika, cumin & pepper, mixed together

Eggplants

• 8 small eggplants, about 140 g each
• Organic Larder canola oil, for frying
• 1.25 l Organic Larder tomato sauce
• 125 ml lamb or veal stock
• 340 g fried pita chips
• 60 g pomegranate seeds
• 45 g roasted pistachios
• 45 g roasted pine nuts
• 15 g cilantro, finely chopped
• 1 tsp Espelette pepper

Method

Yoghurt Sauce

• 1. In a bowl, combine all of the ingredients. Refrigerate.

Filling

• 1. In a large skillet, over medium-high heat, soften the onions & garlic with paprika, cumin & pepper spices in the clarified butter. Add the meat and cook, breaking it up with a wooden spoon, until starting to brown. Add the pine nuts, cilantro & pomegranate molasses. Season with salt & pepper. Set aside.

Eggplants

• 1. Using a vegetable peeler, remove most of the skin from the eggplants, leaving a few strips to hold the eggplants together as they cook. Slice the stem ends off the eggplants. Cut them in half lengthwise. Using the tip of a knife, make a few incisions in the flesh of the eggplants. Using a small spoon, dig out the center of each one to make space for the filling. Set aside the removed flesh for another use.
• 2. Preheat the oil in a deep fryer to 180° C. Line a baking sheet with a wire rack.
• 3. Fry 3 to 4 eggplants at a time in the oil for 3 minutes, turning them over frequently, or until slightly golden. Drain on the baking sheet.
• 4. With the rack in the middle position, preheat the oven to 200° C.
• 5. Stuff the eggplants with the filling. In a large baking dish, add half of the tomato sauce & the lamb stock. Arrange the stuffed eggplants over the sauce in the baking dish. Cover the eggplants with the remaining tomato sauce. Cover the baking dish with a lid or foil.
• 6. Roast for 30 minutes or until the eggplants are tender. Remove the lid and cook for another 10 minutes.

Assemble

• 1. Place the pita chips in a large serving dish. Cover with half of the yogurt sauce. Gently place the eggplants over the yogurt sauce. Cover with the tomato sauce & the remaining yoghurt sauce. Garnish with the pistachios, pine nuts, pomegranate seeds & cilantro. Sprinkle with the Espelette pepper.

Enjoy!