Arabic recipe: Fatteh of fried eggplants with minced meat

This Arab recipe: Fatteh of fried eggplant with minced meat, is an explosion of flavors, exotic and delicious.

It is not complicated at all, the only thing is that both the pomegranate syrup and the Barat, or spice mixture, I had to buy it online because I don't know how to use it. found in the usual supermarkets. And be careful, the syrup is not pomegranate liqueur, so be careful when buying it. 

INGREDIENTS:

• 400 gr of minced meat
• 1 eggplant grande
• 1 red onion
• 1 clove garlic
• 1 chili pepper
• 2 salad tomatoes
• 1 teaspoon of ca'fé de Barat: blend of 7 spices 
• 1/2 tablespoon tomato concentrate
• 2 tablespoons pomegranate syrup (I bought it on the internet)
• Salt 
• Pepper
• Extra virgin olive oil 
• Fresh mint leaves
• Pita bread

For the sauce:

• 1 Greek yogurt 
• 1/2 teaspoon garlic powder
• Juice of half a lemon
• 1 dessert spoon of tahini 
• Lemon zest

RECIPE ELABORATION STEP BY STEP:

1. The first thing we will do is to wash the eggplant, remove the bottom and the top with a knife, and then cut it into small cubes, a little larger than the ones in the parcheesi 🙂
2. We leave them in a colander with a little salt, so that they sweat. You will see how some drops of water will help to remove the bitterness. Then dry them with absorbent paper.
3. Meanwhile chop the red onion and the peeled garlic. In a frying pan put a tablespoon of olive oil, heat and sauté over medium-low heat, without burning, the garlic first and then add the onion, a chili pepper and a pinch of salt, and stir from time to time, for ten minutes. 
4. Season the minced meat with salt and pepper and add it to the frying pan with the rest, stir and sauté over medium heat for another ten minutes. 
5. While it is cooking, in a bowl put the washed and diced tomatoes, the spice mix or Barat, the tomato concentrate, the pomegranate syrup, a pinch of salt and a pinch of pepper and stir. Set aside.
6. It also gives us time to make the sauce: put all the sauce ingredients in a bowl and stir.
7. Now put plenty of olive oil in a deep frying pan and heat well, but without smoking. Add the eggplant, in batches and fry until golden brown. Remove with a skimmer and place on absorbent paper to remove excess oil.
8. Finally, in the bowl where we had the tomatoes, put the minced meat from the pan, stir, then the eggplant and stir.
9. Place in a bowl, grate some lemon or lime rind on top, chop some mint leaves and sprinkle and then a good spoonful of sauce in the center. 
10. The rest of the sauce is left on the table for those who want to serve themselves more, and accompany with pita bread, which you can cut into triangles and place on the edges of the dish for a better presentation.

I assure you that Arab recipe: Fatteh of fried eggplant with minced meat you will be surprised and fascinated!

I remind you that on my instagram @cocinayviajes ,In reels, in stories and in highlights, you have some videos of my recipes that will help you a lot, or so I hope.

With all my love, 

Mireia Alum