My take on a classic aubergine fatteh

Name: My take on a classic aubergine fatteh (Stuffed Aubergine Roll Mops with Garlicky Labneh)
Cuisine: Saudi Arabian
Ingredients: 1 large fat aubergine (eggplant), sliced lengthways into 5mm (¼-inch) slices; 1 large fat aubergine (eggplant), sliced lengthways into 5mm (¼-inch) slices; Leftover Muhammara or red pesto (store-bought will do); Leftover Muhammara or red pesto (store-bought will do); 2 tbsp crushed walnuts, plus a few to sprinkle; 350 g (12¾ oz/1½ cups) Greek yogurt or labneh; 350 g (12¾ oz/1½ cups) Greek yogurt or labneh; 1 tbsp lemon juice; Salt; 3 tbsp olive oil; 3-4 cloves of garlic, sliced; ½ tsp pul biber (Aleppo pepper flakes); ½ tsp pul biber (Aleppo pepper flakes); Pomegranate seeds; Fried fresh curry leaves or mint leaves; Fried fresh curry leaves or mint leaves; Pomegranate molasses; Pitta croutons

Stuffed Aubergine Roll Mops with Garlicky Labneh

Preparation info

Makes
16

Difficulty
Easy

Appears in

The Red Sea Cookbook

By Madeeha Qureshi

Published 2026

About

This dish evolved in an hour of need. I had some unexpected guests on a meat-free diet visit during my student years, so I had to create something delicious and vegetarian on the spot. We are still friends after all those years, so I think I probably did a good job!

Ingredients

1 large fat aubergine (eggplant), sliced lengthways into 5mm (¼-inch) slices
Olive oil, for brushing and drizzling
Leftover Muhammara or red pesto (s

Method

Lightly brush the aubergine slices with olive oil and place them on a hot griddle pan over a high heat. Flip them over once you get nice charring marks on one side and repeat until you have cooked all the slices. Take them off the heat and let them cool slightly.

One slice at a time, spread a thin layer of muhammara, ajvar or red pesto (whichever you are using) over the aubergine slices