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

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.