فتة الباذنجان

Cut the eggplant into cubes and fry in oil until golden brown.

Add boiling water to the fried eggplant and let it boil once, then drain to remove excess oil.

Add ½ cup water, Maggi cube, black pepper, and tomato paste to the eggplant.

Let the eggplant simmer in the broth until slightly thickened.

Drain the eggplant from the liquid once the broth has thickened.

In a bowl, mix the yogurt with salt, tahini, lemon juice, and crushed garlic.

Stir the yogurt mixture well until smooth and creamy.

Spread a layer of fried bread in a serving dish.

Mix the cooked eggplant with the fried bread in the serving dish.

Pour a layer of the yogurt mixture over the eggplant and bread.

Spread the yogurt evenly over the eggplant layer.

Sprinkle the cooked ground lamb (sautéed in vegetable oil and seasoned with salt and black pepper) over the yogurt layer.

Garnish the Fatteh with chopped parsley

Scatter pomegranate seeds around the edges.

Sprinkle toasted pine nuts and almonds on top.