فتة الباذنجان

We peel the eggplants in a striped pattern (alternating strips), then cut them into medium-sized cubes.

We fry the bread cubes until golden brown and set them aside to drain excess oil.

We fry the eggplant cubes until nicely golden, then let them drain.

To prepare the yogurt-tahini mixture (called bedwah), we place 2 cups of yogurt, 3 tablespoons tahini, 2 minced garlic cloves, juice of half a lemon, and salt into a bowl.

We whisk the ingredients together until smooth and well combined.

To make the sauce, we heat olive oil in a pan, add the chopped onion, and sauté briefly.

We add the garlic, then season with salt, black pepper, red pepper, and a pinch of cumin.

We add 1 teaspoon of tomato paste and 2 grated tomatoes, stir well, and leave the sauce on low heat to simmer and thicken.

In a serving dish, we start with a layer of fried bread, followed by a layer of fried eggplant.

We pour the cooked tomato sauce over the eggplant, then add the yogurt-tahini mixture.

We garnish with fried almonds, a sprinkle of parsley, and a drizzle of pomegranate molasses.

Melt the ghee on the fire until hot

Finally, we drizzle hot ghee over the top for that traditional flavor and sizzling finish.