Eggplant Casserole Fatet Makdous

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Saw this made on the chew" - recipe is from mais khoudrdaji. the recipe uses pomegranate molasses (available at middle eastern markets) in a meat/eggplant/tomato sauce and is then covered with a delicious garlic yogurt & pine nuts. looked absolutely wonderful."

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Steps

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Cut the eggplants up into medium-sized cubes.

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Fry them in olive oil until golden brown , set aside and drain on paper towels.

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Season with salt and pepper.

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Fry up 3 pitas , drain.

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Break up into pieces.

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Brown ground beef , onion and garlic.

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Season with salt and pepper.

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Once the onions have cooked down , add the tomatoes and tomato sauce , and pomegranate molasses.

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Let it cook for about 10-15 minutes.

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Then add eggplant to the pan.

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Taste again for seasoning.

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Let it all cook together for another 15 minutes , until all the flavors combine.

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Should be a little tangy / sour from the pomegranate molasses.

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In a bowl , combine yogurt with the mashed garlic.

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It should have a garlicky taste.

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Season with salt.

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In a 13 x9 casserole dish , add bottom layer of broken pita pieces.

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Next fill the dish with the meat / eggplant mixture.

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Top with the yogurt mixture.

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Toast pine nuts in clarified butter.

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Top yogurt with pine nuts and butter.

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Garnish with parsley.

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Ingredients

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eggplants, ground beef, crushed tomatoes, tomato sauce, onion, garlic cloves, greek yogurt, pomegranate molasses, pita bread, pine nuts, flat leaf parsley, clarified butter, olive oil, salt and pepper