Fatteh’d magdous – Stuffed baby aubergines in a tomato and yoghurt sauce
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There are numerous types of fattehs in the region, made with layers of toasted bread, vegetables and/or meat with yoghurt, nuts and sometimes tomato sauce. Fatteh comes from the Arabic way of saying to crumble or pull the bread over something. My grandmother used to say that it is crucial to use baby aubergines as they are sweeter and more tender than their bigger counterparts, and work better with yoghurt.
- Serves Six