STREAMING NOW: Carnivorous

Eggplant Casserole (Fatet Makdous)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the eggplants up into medium-sized cubes. Fry them in olive oil until golden brown, set aside and drain on paper towels. Season with salt and pepper. Fry up 3 pitas, drain. Break up into pieces.
  2. Brown ground beef, onion and garlic. Season with salt and pepper. Once the onions have cooked down, add the tomatoes and tomato sauce, and pomegranate molasses. Let it cook for about 10-15 minutes; then add eggplant to the pan. Taste again for seasoning. Let it all cook together for another 15 minutes, until all the flavors combine. Should be a little tangy/sour from the pomegranate molasses.
  3. In a bowl, combine yogurt with the mashed garlic. It should have a garlicky taste. Season with salt.
  4. In a 13 x9 casserole dish, add bottom layer of broken pita pieces. Next fill the dish with the meat/eggplant mixture. Top with the yogurt mixture. Toast pine nuts in clarified butter. Top yogurt with pine nuts and butter. Garnish with parsley.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: