Damas’ Lamb-Stuffed Eggplant (Fattet Makdous)

Damas’ Lamb-Stuffed Eggplant (Fattet Makdous)

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

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

To help you with this recipe

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