فتّة المكدوس

We peel the small eggplants and cut them in half.

We sprinkle the eggplants with salt inside and out and let them rest for 15 minutes.

We brush the eggplants with a little oil, then fry or roast them in the oven or air fryer until tender and golden.

We sauté the minced meat with one tablespoons of oil, adding salt, black pepper, and spices until fully cooked.

We stuff the eggplants with the minced meat and set them aside.

Put a tablespoon of oil in a saucepan over heat, add two cloves of crushed garlic and tomato paste, and stir gently.

We add 1.5 cups of boiling water to the sauce, season with salt and pepper, and optionally add chicken broth.

We add the stuffed eggplants to the sauce and let them boil until the sauce thickens and the eggplants become fully tender.

We cut the healthy bread into small squares and toast it in the oven or air fryer after brushing it lightly with oil.

We mix the yogurt with tahini, lemon juice, crushed garlic, and a pinch of salt until well combined.

We place a layer of toasted bread in the serving dish, then add the layer of eggplants with tomato sauce, followed by a layer of the yogurt-tahini sauce.

We garnish the top with chopped parsley, pomegranate seeds, toasted pine nuts, and a sprinkle of paprika before serving.