Breadless Aubergine Fatte



Are aubergines, good for your your sex drive?

The aubergine originated in China. When the Moors introduced it to Spain thy called it bathinjane which later became berejena in Spanish. At first people were weary of a fruit that looked like a nightshade and avoided it because they believed it poisonous. With time, it became the “Apple of Love" and prescribed as a powerful aphrodisiac. In Lebanon a saying goes that a good wife should be able to cook a different aubergine dish each day  Which explain the vast  repertoire of aubergine based dishes, each as delicious as the next.  

Fattet batinjan a layered dish of fried aubergine slices, toasted bread and yogurtis simple and tasty dish.  Fatte in Arabic is a ‘crumble or made of crumbs’ which refers to cut up pieces of bread. It is usually prepared with one base ingredient - such as vegetable, pulse or meat- and topped with fried or toasted pieces of bread followed by garlic yogurt and sprinkled with pine nuts.

In traditional fatte recipes, the aubergines are deep-fried.  I prefer brushing them with olive oil and roasting them. Aubergine fatte is often served next to kibbe or stuffed vine leaves. This bread-less variation is ideal for a gluten-free diet and makes a perfect summer dish.



Breadless Aubergine Fatte

You can prepare all the ingredients of fatte ahead of time and arrange it together just before serving.

1 medium sized aubergine
Arabic bread, grilled
200 g plain yoghurt
200 g baby tomatoes
a sprig of thyme
1 tablespoon tahini
2 garlic cloves
Extra virgin olive oil
1 tablespoon pine nuts, toasted
Sea salt

Preparation time: 25  minutes
Cooking time: 50 minutes  
Serves 4 to 6


  1. Peel and slice the aubergines about one centimetre thick.
  2. Brush with olive oil, sprinkle with salt and place in the oven for 35 minutes until soft.
  3. Mash the garlic to a paste. 
  4. Place tahini with one tablespoon of olive oil in bowl and combine with yoghurt; taste and adjust the seasoning. Set aside.
  5. Sauté one teaspoon of garlic in oil for 1 minute or so. 
  6. Add the halved baby tomatoes and cook on low heat together with thyme, salt and pepper for about 10 to 15 minutes. If necessary add a little water. Keep the lid on. When the tomatoes look cooked, allow them to cool until its is time to compose the dish.
  7. As soon as you are ready to serve, take a deep serving dish and place the tomato sauce first.
  8. Now arrange the aubergines slices which you will top with the yoghurt mixture. 
  9. Sprinkle a little of extra virgin olive oil and garnish with basil and a couple of tomatoes.

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