Fattet Makdous - stuffed eggplants


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


  • 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
  • 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


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