Beef and Eggplant Fatteh

By December 3, 2018June 20th, 2020Beef, Christmas Table
Beef and Eggplant Fatteh by

This dish is very different and oh so yummy. It was adapted from Nigella Lawson’s Masterclass recipe.ENJOY!



  • 1½ Pita bread, split open and cut into triangles

   or *optional corn chips

Beef-Eggplant Layer

  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ½ tablespoon chopped onion
  • ½ teaspoon ground coriander
  • ⅔ cup small cubed eggplant
  • pinch ground smoked paprika +
  • ½ teaspoon salt 
  • 125g minced beef


  • 3 tablespoons pomegranate seeds
  • 1½ tablespoons pine nuts, toasted
  • 1 tablespoon chopped mint leaves


  • 200g Greek yoghurt
  • 20g tahini
  • 1 tablespoon lemon juice
  • ½ teaspoon grated garlic
  • ½ teaspoon salt


  • Preheat oven to 180ºc
  • Spread the pita triangles out onto a baking tray and toast until crisp (approximately 10 minutes) Cool
  • Heat the oil in a medium saucepan, add onion and cook for 1 minute. Reduce heat and cook for another minute or so, until the onion softens and starts to brown
  • Add eggplant and cook, stirring for 8 more minutes
  • Stir in cumin, coriander, paprika and salt, increase heat and add beef. Stir to preventing lumps, until meat is cooked then remove from heat.
  • Mix the yoghurt, tahini, lemon juice, garlic and salt in a bowl
  • Arrange the pita bread or corn chips over a large plate, top with beef-eggplant mixture and then cover with the topping 
  • Garnish with pomegranate seeds, pine nuts and mint leaves

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  • Monica says:

    Dear Judy, thank you for calculating this recipe down for one.
    Wanted to make it when I had a few guests, and now I can make it just for me!

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