فتة المكدوس

Peel the eggplant, open it in the center, and remove the eggplant core as shown in the video

Cut the bread into small pieces, then fry it in oil until golden and crispy, then set it aside to allow the excess oil to drain away.

In a large skillet, place the eggplant slices in the hot oil and fry until golden

In another pan, put a tablespoon of ghee and brown the meat until it changes color, then add the chopped onion and. Add a pinch of black pepper and salt to taste. Sear the mixture until the meat is fully cooked and browned.

In a small saucepan, add a tablespoon of butter, then add two sliced onions and a minced garlic clove and sauté until wilted, then add tomato juice, tomato molasses, pomegranate molasses and a pinch of salt and black pepper. Let the sauce boil for a few minutes until it thickens.

Take the fried eggplant pieces and stuff them with the well roasted meat mixture.

Place the stuffed eggplants in the sauce prepared in step 5, and let them cook in the sauce for 10 minutes.

To make the yogurt sauce Mix 2 cups of yogurt with half a cup of flour, the juice of half a lemon, 1 crushed garlic clove, and a pinch of salt until you get a smooth and homogeneous sauce.

Place the fried breadcrumbs in the base of a griddle

Spread the tomato sauce over the fried pieces of bread until they are well saturated.

Add the yogurt sauce on top of the tomato sauce

Place the stuffed eggplant pieces

Spread the roasted meat mixture over the stuffed eggplant.

In a frying pan on the fire, we put a tablespoon of ghee, let it melt and heat up, and then put it on the fattah