Eggplant Casserole (Fatet Makdous) Recipe

Name: Eggplant Casserole (Fatet Makdous)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants; 1 lb ground beef; 1 (16 ounce) can crushed tomatoes; 1 (8 ounce) can tomato sauce; 1 onion, finely chopped (or 3 shallots); 2 garlic cloves, chopped; 2 garlic cloves (mashed in a mortar and pestle to use with yogurt); 3 -4 cups plain Greek yogurt; 3 tablespoons pomegranate molasses; 3 pita bread; 1/2 cup toasted pine nuts; 1/2 cup flat leaf parsley; 1/4 cup clarified butter; olive oil; salt and pepper

Servings: persons

3 large eggplants
1 lb ground beef
1 (16 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 onion, finely chopped (or 3 shallots)
2 garlic cloves, chopped
2 garlic cloves (mashed in a mortar and pestle to use with yogurt)
3 -4 cups plain Greek yogurt
3 tablespoons pomegranate molasses
3 pita bread
1/2 cup toasted pine nuts
1/2 cup flat leaf parsley
1/4 cup clarified butter
olive oil
salt and pepper

1
Cut the eggplants up into medium-sized cubes. Fry them in olive oil until golden brown, set aside and drain on paper towels. Season with salt and pepper. Fry up 3 pitas, drain. Break up into pieces.
2
Brown ground beef, onion and garlic. Season with salt and pepper. Once the onions have cooked down, add the tomatoes and tomato sauce, and pomegranate molasses. Let it cook for about 10-15 minutes; then add eggplant to the pan. Taste again for seasoning. Let it all cook together for another 15 minutes, until all the flavors combine. Should be a little tangy/sour from the pomegranate molasses.
3
In a bowl, combine yogurt with the mashed garlic. It should have a garlicky taste. Season with salt.
4
In a 13 x9 casserole dish, add bottom layer of broken pita pieces. Next fill the dish with the meat/eggplant mixture. Top with the yogurt mixture. Toast pine nuts in clarified butter. Top yogurt with pine nuts and butter. Garnish with parsley.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 large eggplants, 1 lb ground beef, 1 (16 ounce) can crushed tomatoes, 1 (8 ounce) can tomato sauce, and more.

Yes, Eggplant Casserole (Fatet Makdous) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Casserole (Fatet Makdous)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions