Aubergine, Veal & Yogurt Crumble

Name: Aubergine, Veal & Yogurt Crumble
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 500 g/1 lb 2 oz/2 cups chopped tomatoes; 2 tsp dried mint; 2 tsp Aleppo pepper flakes or crushed chilli flakes; 120 ml/4 fl oz/½ cup olive oil; 4 aubergines/eggplants, about 1 kg/2 lb 4 oz in total; 2 tbsp pomegranate molasses; 4 tsp tahini; 1 garlic bulb, cloves separated and finely chopped; 4 tbsp pine nuts; 45 g/1½ oz/3 tbsp salted butter 2 onions, finely chopped; 400 g/14 oz minced/ground veal; 2 tsp ground allspice; chopped mint leaves, to sprinkle; pomegranate seeds, to sprinkle; sea salt and freshly ground black pepper; 400 g/14 oz/1¾ cups Greek yogurt at room temperature; 3 tbsp lemon juice; 2 small loaves of stale Arabic Bread, roughly torn

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This is a version of a dish known as fattet makdous. The word fatteh in Arabic means “tear or crumble” or “of crumbs”, and traditionally stale bread is used as the base. If you prefer, you can use lamb or beef, or lentils for a vegetarian stuffing option.

Ingredients

4 tsp tahini
1 garlic bulb, cloves separated and finely chopped
3 tbsp

Dinner
Main course
Spicy

Method

Preheat the oven to 200°C/400°F/Gas 6. Meanwhile, put the tahini, 1 teaspoon of the garlic, the lemon juice and 1