Damascus
Fatteh makdous
Little lamb stuffed aubergines in tomato, over crisp bread, under yoghurt. Damascus on a plate.
100 minTime
20 gProtein each
mildSpice
Make it your way
Grandma's wayStuffed aubergines, tomato, bread, yoghurt and nuts.
The original531kcalsame
20 gproteinsame
6 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Fry the hollowed aubergines in hot oil until golden and soft. Drain.
- 2Fry the onion and mince with baharat and salt until browned, and stuff into the aubergines.
- 3Simmer the stuffed aubergines in tomato puree, grated tomato, water and pomegranate molasses until the sauce thickens.
- 4Toast the pita until crisp. Whisk yoghurt with tahini, garlic and salt.
- 5Layer bread, then aubergines and sauce, then yoghurt. Fry pine nuts in ghee and pour over.
Serve it like this
Serve in a deep dish, yoghurt on top, pine nuts sizzling, with a little tomato sauce peeking at the edges.
