Eggplant and Sumac Fatteh Recipe - Suzanne Matar (I'billin) | Asif

Name: Eggplant and Sumac Fatteh Recipe - Suzanne Matar (I'billin) | Asif
Ingredients: 2 medium-sized baladi eggplants (1 kg/ 2.2lb); ½ cup Olive oil; 2 pita bread, torn to1x1 inch pieces; Salt; 2 sumac stalks (or 1 1½ tablespoon ground sumac), soaked for 1 hour in 1 cup water; ½ teaspoon dried mint; 2 garlic cloves, crushed; For the tahini-yogurt sauce:; ½ cup raw tahini; ¼ cup (60ml) water; 1 teaspoon lemon juice; 1¼ cup goat yogurt

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This following recipe comes from Suzanne Matar, a talented chef from I'billin, who makes her version of fatteh using Baladi eggplants.

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Ingredients

2 medium-sized baladi eggplants (1 kg/ 2.2lb)
½ cup Olive oil
2 pita bread, torn to1x1 inch pieces
Salt
2 sumac stalks (or 1 1½ tablespoon ground sumac), soaked for 1 hour in 1 cup water
½ teaspoon dried mint
2 garlic cloves, crushed
For the tahini-yogurt sauce:
½ cup raw tahini
¼ cup (60ml) water
1 teaspoon lemon juice
1¼ cup goat yogurt