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Fattet Makdous

Aubergine fatteh is a traditional Middle Eastern dish that is rich in flavor and nutrients, making it an excellent choice for iftar during Ramadan. This dish is made with minced meat stuffed aubergine, tahini, yogurt, and a variety of spices, served over a bed of crispy pita bread. It is a hearty and satisfying meal that can provide sustained energy throughout the evening.
Aubergines, also known as eggplants, are a rich source of fiber, vitamins, and minerals, including potassium, magnesium, and vitamin K. Tahini, a paste made from sesame seeds, is a good source of healthy fats and protein, while yogurt is a probiotic food that can promote healthy digestion and support the immune system.
In addition to its nutritional benefits, aubergine fatteh is a versatile dish that can be customized to suit different tastes and preferences. It can be served as a main course or as a side dish, and can be adjusted to be more or less spicy, depending on personal preference.
Overall, aubergine fatteh is a delicious and nutritious dish that can provide numerous benefits during Ramadan and beyond. Its combination of fresh vegetables, healthy fats, and flavorful spices make it a satisfying and nourishing addition to any meal.
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Arabic, Lebanese, Mediterranean, Syrian
Servings 4
Calories 802 kcal


  • 1/2 kg small, long aubergines
  • 600 g minced meat
  • 1 tsp tomato paste
  • 2 ripe tomatoes, peeled, deseeded, and diced
  • 1 white onion sliced
  • 500 g yoghurt preferably greek yoghurt
  • 1 tbsp tahini paste
  • 3 cloves garlic crushed
  • 1/3 cup fried pine nuts
  • 1 cup fried cubed Lebanese bread  You can fry them whole, it will look nicer when plating
  • 1 tbsp ghee or vegetable oil 
  • salt
  • cinnamon


  • Wash the aubergine and core it with a special corer. Keep it in lemon water to avoid turning black. 
  • In the meantime, fry the mincemeat in a dry pan until all the water evaporates; season with salt, pepper, and a dash of cinnamon before adding half of the pine nuts. 
  • Let the mixture cool before stuffing it inside the aubergine. 
  • Pan fry the aubergines for 4 minutes. Fry the onion, add the tomato paste and diced tomatoes, add some water, and then drop the aubergines in. let it cook on medium heat until they are fully cooked. The sauce should be thick and not watered. 
  • Mix the yoghurt with garlic, tahini sauce and salt during this time. 
  • In a serving dish, add the fried bread cubes (leaving some for garnish), add the aubergines and tomato sauce, top it with the yoghurt, and then garnish with the remaining bread and pine nuts. 


Calories: 802kcalCarbohydrates: 58gProtein: 43gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 119mgSodium: 534mgPotassium: 1375mgFiber: 7gSugar: 17gVitamin A: 579IUVitamin C: 16mgCalcium: 362mgIron: 5mg
Keyword aubergine, eggplant, makdous, yogurt

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