Eggplant Fatteh / Fattet Maghdous

Start by peeling the eggplant in stripes, then cut off the stem. Next, use a corer or tablespoon to remove the inner flesh. Just make sure you don’t make it too thin."

In a medium-sized frying pan, heat the ghee and sauté the onions and garlic until caramelized. Add the minced meat, season with salt and pepper, and cook until browned, then remove the pan from the heat and transfer the mixture to a bowl.

To stuff the eggplant, use your hands to scoop small amounts of the cooked stuffing into the hollowed eggplant shells. Fill to the top without packing the meat too tightly.

Brush the eggplant with frying olive oil and air-fry at 180°-200°C for 20 minutes, until golden brown. In the original recipe, the eggplant is traditionally deep-fried.

In a non-stick pot, sauté the sliced onions, crushed garlic, and chili paste (if using) until caramelized. Stir in the tomato paste, tomato purée, lemon juice, black pepper, salt, and sweet paprika until well combined. Pour in 300 ml of water and add the pomegranate molasses. Add the stuffed eggplant to the pot and simmer in the sauce for 15 minutes, don’t stir.

To make the tahini sauce, whisk the yoghurt, crushed garlic, tahini, and lemon juice until well combined. Add salt to taste.

In a frying pan, fry the chopped Arabic flatbread in sunflower oil until golden and crispy, then place on baking paper to drain any excess oil.”

To assemble, take a large plate and layer it with the crispy flatbread, followed by the tomato/onion sauce, then the tahini sauce, and top with the stuffed eggplant.

To garnish, heat the nuts in ghee until golden and drizzle them all over the fatteh eggplant. Top with parsley, pomegranate seeds, and some more onion from the sauce, if you like.