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Eggplant Fatteh with Meat and Keshk Recipe

Eggplant Fatteh with Meat and Keshk

Red Meat

Total Time : Serves 6

HOW TO PREPARE Eggplant Fatteh with Meat and Keshk Recipe

Cut each Eggplant in half (length-wise), with a small knife cut and scoop out flesh, and keep aside. Each eggplant should yield two shells with a 1cm thickness, plus the flesh from the inside. Salt eggplant shells, and flesh and allow the bitter juices to get drawn out.

In a deep frying pan heat up Vegetable Oil. Fry Onion slices until golden brown and set aside on kitchen paper for the excess oil to drain.

Cut flat bread into 2cm squares and fry on hot oil until golden brown and set aside on kitchen paper to drain excess oil.

In the same hot vegetable oil, deep fry eggplant shells until golden but not soft. About 2/3 cooked. Gently remove and arrange tightly in a single row in an oven proof dish.

In a separate pan, melt Butter, sauté Chopped Onions until translucent, add eggplant flesh and continue to fry until soft. remove and set aside.

In the same pan sauté Minced Meat until cooked. Add Garlic, MAGGI Chicken Stock, Water, and the jameed. Add Onion and Eggplant mixture to the pan and cook together for an additional 5 minutes.

In a mixing bowl combine Yogurt and chopped Mint leaves and stir.

Spoon meat and eggplant mixture into the eggplant shells, top with fried bread pieces, pour over the yogurt and mint and spread over to cover the dish equally. Garnish with fried Onion Slices and bake in a preheated oven at 175c for 15-20 minutes.

Serve hot with Salad or flat bread.

Nutritional Information For Eggplant Fatteh with Meat and Keshk Recipe

Per Portion of 300g

Energy : 505.00 Kcal
Protein : 27.00 g
Carbohydrate : 32.00 g
Fats : 33.00 g

Your Grocery List

  • 3 large eggplants or 750 g
  • 2 teaspoons salt
  • 1 cup vegetable oil, (for deep frying)
  • 1 medium onion or 150 g, finely sliced
  • 5 pieces pita bread or 150 g
  • 1 tablespoon butter
  • 100 g onions, chopped
  • 400 g minced beef
  • 7 cloves garlic, finely chopped
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • ¼ cup water or 60 ml, hot
  • ¼ cup liquid whey (jameed) or 50 ml
  • 2 cups yoghurt or 500 g
  • 3 tablespoons fresh mint, finely chopped


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