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Fatteh al-betenjane (Eggplant Casserole)

Fatteh al-betenjane (Eggplant Casserole) Recipe

  • 1 pound of eggplants
  • 3/4 pounds of minced lamb or beef (meat can be omitted and replaced with ground walnuts)
  • cup of pomegranate molasses
  • 1 small can of tomato sauce (8 ounces)
  • Olive oil, as needed
  • 3 pita breads
  • cup of pine nuts
  • Spices: salt, seven-spice, sumac
  • 1 teaspoon of butter, 1 teaspoon of oil
  • 3/4 pound of yogurt (full or low-fat)
  • 8 cloves of garlic (or to taste)
  • 1 generous tablespoon of tahini
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