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

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