Eggplant Fetteh - from Our Syria Cookbook
"Layering food on toasted bread with a yogurt sauce is a distinctly Syrian specialty. As far as Syrians are concerned, no flavor has yet been found that can’t be enhanced by the addition of garlicky yogurt and a bit of crunch.
Bread is considered a sacred gift from God in the Arab world, whether you are Muslim, Druze, or Christian, and it’s a sin to waste it even after it has gone stale. That’s one of the reasons why fetch - literally, “breadcrumbs” - is such a popular dish and can be made with chickpeas, eggplant, chicken, or lamb. Whenever we make Eggplant Fetteh for friends it is always everyone’s favorite dish on the table. Serves 4 as part of a mezze."
- 3 medium eggplants
- Olive oil, for roasting and drizzling
- Salt, to taste
- 2 flatbreads or pitas
- 2 cups plain yogurt
- 2 small garlic cloves, crushed
- 2 tablespoons lemon juice
- Handful of roughly chopped parsley
- Handful of pomegranate seeds
- 1/2 cup toasted pine nuts
Heat the oven to 350 degrees.
Cut the eggplant into quarters lengthwise and then olive them into 1/2-inch chunks and plate on a baking tray. Pour over a generous helping of olive oil and a sprinkle of salt, then roast in the oven for approximately 40 minutes, or until the eggplant is soft.
Brush the bread with olive oil and toast in the oven for about 10 minutes until nice and crispy. Then break it up into pieces.
In a bowl, combine the yogurt, garlic, and lemon juice.
When the eggplants are ready, take them out of the oven and allow to cool. Place them in a shallow bowl, then pour the yogurt mixture on top.
When ready to serve, season to taste, sprinkle with the crispy bread, parsley, pomegranate seeds, and toasted pine nuts.