Stuffed Eggplant Fatteh (Fattet El Magdoos)

Ingredients:

Eggplants (Small Round): 12 pieces
- Extra Lean Ground Beef: 1 lbs.
- Onions: 1 Large
- Tomatoes: 3 Medium Peeled and cut into small cubes
- Tomato Paste: 2 tablespoons
- Yogurt (Bulgarian taste): 5 cups
- Sesame Paste: 4 Tablespoons
- Lemon Juice: 2 Tablespoons
- Pomegranate Sirop: 2 Tablespoons
- Allspice: 1 + 1/4 Teaspoon
- Ginger: Half Teaspoon
- Cinnamon: Half Teaspoon
- Butter: 1 Tablespoon
- Salt: 1+ 0.5 teaspoon
- Canola or Sunflower oil: 1.5 cups + 2 Tablespoons
- Pine Nuts: 1 Tablespoon lightly fried and browned.
- Pita Bread; 2 Large Loaves cut into 1 inch squares

Preparation:

- Wash and drain the Eggplants then remove the stems and carve the inside leaving 1.5 to 2 millimeter thick flesh. Set aside.
- Deep Fry the Eggplants in oil until cooked without becoming tender.
- Remove from heat and place on paper napkins to get rid of excess oil. Let cool a bit then stuff the eggplants.
- Fry the Pita bread squares until crusty and slightly browned.

Stuffing:
- In a pan heat (low heat) the butter and place the ground beef, half the spices quantity inside and cook stirring constantly until browned. Remove and place on paper napkin to remove excess oil.

- Cut the Onion into thin slices.

Sauce:
- In a large pan, fry the onion slices in 2 tablespoons oil until tender and slightly browned. Add the cut tomato cubes, tomato paste, rest of the spices, 1 tablespoon lemon, 2 Tablespoons Pomegranate, 1 Teaspoon Salt.
Cook till the tomatoes become tender,

- Add the stuffed eggplants to the sauce in the pan and cook for 5 minutes.
- Remove from heat and set aside.
- In a medium bowl, mix yogurt, Sesame paste, Lemon, salt (half teaspoon). Dilute with water if mix is too thick.
- In a large Heat resistant glass pan place all the fried Pita Bread squares and spread to cover all the surface.
- Sprinkle the Sauce on top of the fried Pita Bread squares then add the stuffed eggplants on top.
- Sprinkle the Yogurt mix on top then sprinkle with the Pine nuts and allspice and serve.

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