موسوعة

طريقة عمل فتة الباذنجان

    The most beautiful and easiest eggplant fatteh recipes, as it is one of the wonderful and main dishes on the table.

    Different and distinct recipes for preparing eggplant fatteh:

    We offer you a set of new and wonderful recipes for preparing eggplant fatteh, through the following:

    First: an easy and quick way to prepare the eggplant fattah:

    We offer you a unique and new recipe for preparing and preparing the eggplant fatteh, and this is done through the following:

    Banana Fatteh Ingredients:

    • 500 grams of eggplant, peeled well, and cut into small pieces of suitable size.
    • Six medium-sized Arabic basil, cut into pieces of equal size.
    • Four large spoons of tahini.
    • Four large cups of full-fat yoghurt milk.
    • Four cloves of garlic, finely chopped with a garlic mincer or through an electric blender.
    • Two tablespoons of fresh lemon juice.
    • A cup and a half of a large size of chickpeas, boil it long enough in boiling water until it becomes soft and ripe.
    • Appropriate amount of table salt as needed.
    • Quarter of a teaspoon of white pepper.
    • Two tablespoons of white vinegar.
    • Six tablespoons of large parsley, finely chopped through an electric mixer on high speed.
    • A large size cup of your favorite frying oil.
    • Four tablespoons of a large size of the sunbo, put it in a suitable pan with a little ghee and fry it for a sufficient time, and used for decoration.
    • Four tablespoons of a large size of ghee.

    How to prepare:

    Fry the eggplant:

    • Prepare a suitable deep bowl, add to the bowl a little table salt, with a little white pepper, stir the table salt with white pepper well, until they mix with each other, then add the eggplant pieces to the mixture, stir the eggplant pieces well with the salt and pepper mixture Leave the eggplant pieces in the mixture for at least thirty minutes, so that the eggplant does not absorb a large amount of oil.
    • Prepare a large, deep frying pan suitable for frying eggplant, put an appropriate amount of frying oil in the frying pan, put the frying pan on a medium heat, and wait until the oil heats up well, then add the eggplant pieces to the hot oil, stir the eggplant pieces in hot oil for a sufficient period ranging from five to boil About seven minutes, or until the peaches are well cooked and browned.
    • Prepare a large dish suitable for placing the fried eggplant in it, add to the dish a tissue paper, then take out the eggplant pieces after making sure that they are ripe and red from the hot oil, and put the eggplant pieces on the tissues to get rid of the oil completely.
    • Repeat the previous two steps until you have used up all the eggplant pieces.

    Fry Arabic bread:

    • After frying the eggplant pieces, add to the hot oil the pieces of bread of equal size, stir the bread in the hot oil long enough for the bread to brown and take on a golden color.
    • Prepare a large dish suitable for fried bread, put a tissue paper on the dish, then take out the fried bread from the hot oil to the dish to dry it well from the oil in it.

    Prepare the sauce:

    • Prepare a medium-sized deep bowl, add the tahini to the bowl, then gradually add the yoghurt milk to the tahini with rapid and continuous stirring until the tahini mixes with the yoghurt milk, then add the lemon juice to the tahini and yoghurt mixture.
    • Stir well until all ingredients are well mixed, then add an appropriate amount of table salt as needed, with white pepper, and finely chopped garlic, stir all the ingredients together until they mix well.
    شاهد أيضآ  اهمية الرياضيات في حياتنا

    Serving the eggplant fatteh:

    • Prepare a suitable serving dish to serve the eggplant fatteh.
    • Add to the dish half the amount of tahini with yogurt milk, lemon and garlic that was prepared before, then add the fried eggplant pieces in an orderly manner, then add the toasted bread regularly, then sprinkle the boiled chickpeas over the layer of roasted bread, and finally add the remaining amount of the yogurt mixture, tahini and juice lemon;
    • Then add to the eggplant fatteh dish, the pine nuts that have been fried in ghee, and decorate the eggplant fatteh dish with an appropriate amount of parsley mixed with the electric mixer.
    • Serve the eggplant dish hot or cold, as desired.

    Second: How to make the eggplant and potato fattah:

    You can also prepare a delicious eggplant fatteh by adding potato slices to it, as the potatoes add a wonderful taste and appetite to the eggplant fatteh, by boiling the potatoes, then cutting them into slices and frying in oil like what happens with eggplant, and this is done through the following:

    Ingredients for the Eggplant and Potato Fatteh:

    • Eight medium size aubergines.
    • Two medium sized potatoes.
    • Two cups of a large size of chickpeas, boiled in water long enough for it to ripen well.
    • Two large fresh red tomatoes mixed with an electric mixer on high speed to be finely chopped.
    • Six tablespoons of olive oil.

    Sauce Ingredients:

    • Four large packets of sour milk.
    • Four tablespoons of a large size of tahini.
    • Six tablespoons of mayonnaise.
    • Four cloves of garlic, finely chopped with an electric mixer.
    • Two tablespoons of white vinegar.
    • Half a teaspoon of table salt, and you can increase or decrease the amount of salt as desired.
    • Quarter of a teaspoon of finely ground black pepper.
    • Four tablespoons of a large amount of lemon juice.

    Decoration Ingredients:

    • A large cup of small pieces of bread.
    • Four tablespoons of toasted pine nuts.
    • Two tablespoons of large sumac.
    • Two tablespoons of finely chopped parsley with an electric mixer.

    How to prepare:

    Fry the eggplant:

    • Prepare a deep frying pan suitable for frying eggplant, put the frying pan on a medium heat, add an appropriate amount of oil to the frying pan, wait until the oil heats up well, then add the hot oil to the eggplant after peeling and cutting it into medium-sized longitudinal slices.
    • Fry the eggplant slices in hot oil long enough for them to soften and brown well.
    • Prepare a large suitable dish and line it with drying paper. Remove the fried eggplant slices from the hot oil onto the plate until the eggplant slices are completely dry from the oil.

    Boil and fry potatoes:

    • Prepare a large and deep pot, put the pot on a medium heat, add to the pot an appropriate amount of water, add to the water the potatoes after washing them well.
    • Wait until the water boils well, then transfer the pot to a slightly lower heat until the potatoes are well cooked. Leave the pot on the stove for a sufficient period of approximately thirty to forty-five minutes.
    • Remove the pot from the fire after making sure that the potatoes are well ripened, then get out of the hot water, rinse with cold water well, remove their peel well, and cut into small pieces.
    • Prepare the pan again, put it on a medium heat, add an appropriate amount of oil to the pan, wait until the oil heats up well, then add the boiled potato pieces to the hot oil, stir the potato pieces in hot oil long enough to brown and become crispy.
    • Put the fried potatoes on a suitable plate lined with drying paper, to get rid of the oil in them well.
    شاهد أيضآ  يقسم الطلبه الى مجموعتين وكل مجموعه تختار رئيسا لها ويطلب منهما تقديم مقترحات لتحسين بيئة عمل مؤسسة تنتج

    Fry Arabic bread:

    • Prepare the pan a third time, add a new amount of oil to it, put the pan on a medium heat, wait until the oil heats up well, then add to the hot oil the bread pieces, stir the bread pieces in hot oil long enough until they are golden brown.
    • Put the golden bread on a suitable plate with a drying paper to get rid of the oil in the bread completely.

    Prepare the sauce:

    • Prepare a suitable and deep bowl to prepare the sauce, add to the bowl the curd, add mayonnaise to the milk and mix them well through the hand mixer, then add the chopped garlic, with an appropriate amount of table salt, fine black pepper powder, and fresh and lemon juice.
    • Keep stirring all the ingredients together until they mix with each other, and you get a sauce with a cohesive and homogeneous texture.

    Eggplant and Potato Fatteh Bread:

    • Prepare an oven tray suitable for preparing the eggplant and potatoes fatteh, add the fried eggplant pieces to the tray by placing them evenly in the tray, then add a quarter of the sauce so that it is spread over the eggplant layer well, then add a layer of fried potato slices over the sauce layer so that the slices are distributed Potatoes well and evenly on top of the sauce layer, and finally add boiled chickpeas on top of the potato layer.
    • Put the tray in the oven at a temperature of one hundred and eighty degrees Celsius, and leave it in the oven for a sufficient period of not less than twenty minutes.
    • Remove the tray from the oven, and add the tomatoes to it after cutting them into small pieces, and finally add the remaining amount of sauce to the tomatoes so that the sauce is distributed well in the tray.
    • Then add the toasted bread well, and garnish with chopped parsley, toasted pine nuts, and sumac.
    • Prepare suitable serving dishes, and start by placing an appropriate amount of eggplant and potato fatteh in it, and serve the eggplant and potato fatteh dishes hot or cold as desired.

    Third: How to make eggplant fatteh with milk:

    We also show you a wonderful and new recipe for making eggplant fatteh by adding the yoghurt milk to the sauce.

    Ingredients for making Eggplant Fatteh with Milk:

    • 500 grams of large eggplant, peeled and cut into small pieces.
    • 200 grams of chickpeas, boil long enough to become soft.
    • Four large packets of sour milk.
    • Four tablespoons of a large size of tahini.
    • Two garlic cloves, finely minced garlic through its own mincer.
    • Appropriate amount of table salt as needed.
    • A piece of lemon with its juice well.
    • Quarter of a teaspoon of white pepper.
    • Two loaves of Arabic bread, cut into small, equal pieces.
    • Two large cups of oil for frying.

    For decoration:

    • Appropriate amount of well-roasted almonds.
    • Appropriate amount of toasted pine nuts well.
    • ½ cup large size parsley, finely chopped in a chopper or in a blender.

    How to prepare:

    Eggplant roasting and baking:

    • Prepare a deep pot suitable for frying the eggplant, add to the pot an appropriate amount of frying oil, put the pot on a high heat, wait until the oil heats up well, then add to the hot oil the small pieces of eggplant.
    • Leave the eggplant pieces in hot oil for a sufficient period of not less than five minutes approximately, or until the eggplant pieces are well cooked and well browned, taking into account turning the eggplant from time to time until they are browned on all sides well and so as not to burn.
    • Prepare a suitable dish and spread it with a tissue paper, take out the fried eggplant pieces from the hot oil, and put them on the napkins long enough so that you can get rid of the oil in the eggplant pieces well.
    • Prepare the pan again, put it on a high heat, and add another suitable amount of oil to fry the bread, wait until the oil heats up well, then add to the hot oil the small pieces of bread, stir the bread in hot oil for a short enough time until the bread takes a golden color (brown) .
    • Prepare another suitable plate and line it with tissue paper, then take out the fried bread from the hot oil on a tissue paper to dry it well from the oil in it.
    شاهد أيضآ  زيت جوز الهند

    Preparing the curd sauce:

    • Prepare a deep bowl suitable for preparing the sauce, add the milk to the bowl, then add the tahini to boil, stir the yogurt with the tahini quickly through a tablespoon until they mix well, then add the minced garlic, with an appropriate amount of table salt as needed, and white pepper.
    • Stir all the ingredients together until they are well mixed, then add the lemon juice to all the ingredients, and continue to stir well until you get a homogeneous mixture with a cohesive and smooth texture.

    Serve the eggplant fatteh with milk:

    • Prepare a suitable serving dish to serve the eggplant fatteh with milk.
    • Add a quarter of the prepared sauce to the dish, then add the fried eggplant pieces to the sauce so that they are arranged in an orderly manner, then add the fried bread over the fried eggplant layer so that the eggplant layer is covered well.
    • Then add the rest of the sauce to the toasted bread, so that it is well distributed over the toasted bread layer, and finally, sprinkle an appropriate amount of roasted almonds, toasted pine nuts, and chopped parsley on top.

    Fourth: Eggplant Fatteh with Yogurt by Najla El-Shershaby:

    Chef Naglaa is one of the most distinguished and brilliant chefs with her wonderful recipes that she shows on CBC Sofra channel, and she was distinguished by her wonderful recipe for making eggplant fatteh with yogurt, through the following:

    Ingredients for making Eggplant Fatteh with Yogurt:

    • 500 grams of eggplant, cut into small pieces, fry and fry well in oil.
    • An appropriate amount of Shami bread, cut into small pieces, and toasted well.
    • Full fat yogurt.
    • An appropriate amount of corn oil.
    • Appropriate amount of table salt as desired.
    • Finely ground black pepper.
    • Half a cup of finely chopped parsley.
    • Four cloves of garlic finely chopped.
    • A tablespoon of white vinegar.
    • Appropriate amount of chickpeas boiled well with boiling water.

    How to prepare:

    • Prepare a medium-sized bowl to prepare the sauce, add to the bowl the full-fat yogurt, vinegar, lemon, an appropriate amount of table salt, ground cumin, chopped parsley, black pepper powder, stir all the ingredients well until a homogeneous and cohesive mixture is obtained well
    • Prepare a large serving dish suitable for serving the eggplant fatteh with yogurt.
    • Add to the serving dish the fried eggplant pieces in an orderly manner, then add the toasted Shami bread to the layer of fried eggplant pieces.
    • Then add the yogurt sauce so that it is distributed over the toasted bread layer well, and finally add an appropriate amount of boiled chickpeas on top of the eggplant fatteh dish.
    • Serve the eggplant fatteh with butter, hot or cold, as desired.

    السابق
    خطوات حذف مخصص حافز لأحد التابعين في حساب المواطن
    التالي
    أفضل دواء لعلاج المثانة العصبية

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