Damas’ Lamb-Stuffed Eggplant (Fattet Makdous)

Damas’ Lamb-Stuffed Eggplant (Fattet Makdous)

  • Preparation 1 h 15 min
  • Cooking 1 h
  • Servings 6

Categories

Ingredients

  • Yogurt Sauce

    • 3 cups (750 ml) Greek yogurt
    • ½ cup (125 ml) water
    • 3 tbsp (45 ml) tahini
    • 1 tsp (5 ml) lemon juice
    • 1 garlic clove, finely chopped
    • ½ tsp salt
  • Filling

    • 2 onions, chopped
    • 1 garlic clove, chopped
    • ½ tsp Lebanese seven-spice powder (see note)
    • 1 tbsp (15 ml) clarified butter or olive oil
    • 1 ½ lb (675 g) lean ground lamb
    • ½ cup (65 g) roasted pine nuts
    • ¼ cup (10 g) cilantro, finely chopped
    • 2 tbsp (30 ml) pomegranate molasses
  • Eggplants

    • 8 small eggplants, about 5 oz (140 g) each
    • Canola oil, for frying
    • 5 cups (1.25 litre) homemade or store-bought tomato sauce
    • ½ cup (125 ml) lamb or veal stock
    • ¾ lb (340 g) fried pita chips, store-bought or homemade (see note)
    • 1/3 cup (45 g) roasted pistachios
    • 1/3 cup (45 g) roasted pine nuts
    • 1/3 cup (60 g) pomegranate seeds
    • 1/3 cup (15 g) cilantro, finely chopped
    • 2 tsp Aleppo pepper or 1 tsp Espelette pepper

Preparation

  • Yogurt Sauce

  • Filling

  • Eggplants

  • Assembly

Note from Ricardo

Lebanese seven-spice powder can be found in specialty grocery stores. It can be replaced in this recipe with allspice. To make your own blend, combine 1 tsp ground allspice, ½ tsp each ground cinnamon, ground nutmeg, ground cardamom and ground cloves, and ¼ tsp each ground black pepper and ground ginger.

To make your own fried pita chips, open whole pitas and brush them with clarified butter or olive oil. Bake in a 400°F (200°C) oven for 10 minutes or until golden. Let cool. Break the pitas into pieces.

Traditionally this dish is flambéed with a few drops of steaming clarified butter, which is carefully poured over the eggplant before serving. This step can easily be omitted from this recipe.

Personal Note