Best 3 Eggplant Casserole Fatet Makdous Recipes

In this comprehensive guide, we will take you on a culinary journey to discover the secrets of creating a delectable and authentic eggplant casserole known as "Fatet Makdous." Buckle up as we venture into the realm of flavors and textures, exploring the perfect combination of eggplant, rice, yogurt, and the distinctive touch of pickled baby eggplants, known as "Makdous."

Here are our top 3 tried and tested recipes!

OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE

Old Fashioned Eggplant Casserole - A Southern Eggplant Casserole Recipe image

How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.

Provided by Barbara

Categories Casserole Side Dish

Time 45m

Number Of Ingredients 7

Ingredients

1 large eggplant (or two small) (1 1/2 to 2 cups diced eggplant)
2 eggs, beaten
1 cup milk
2 cups crushed crackers
2 cups shredded cheddar cheese
1/4 cup butter, melted
salt and pepper, to taste

Steps:

Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
Cook peeled, diced eggplant in boiling water until fork tender; drain well.
In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
Pour into prepared baking dish.
Bake in preheated oven for 30 minutes or until golden brown.

EGGPLANT CASSEROLE (FATET MAKDOUS)

Eggplant Casserole (Fatet Makdous) image

Saw this made on "The Chew" - recipe is from Mais Khoudrdaji. The recipe uses pomegranate molasses (available at Middle Eastern markets) in a meat/eggplant/tomato sauce and is then covered with a delicious garlic yogurt & pine nuts. Looked absolutely wonderful.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

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

Steps:

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.
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.
In a bowl, combine yogurt with the mashed garlic. It should have a garlicky taste. Season with salt.
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.

EGGPLANT CASSEROLE

Eggplant Casserole image

With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.

Tips:

To make the most flavorful fatteh, use fresh, ripe eggplants. Choose eggplants that are firm and have a deep purple color.
Be sure to cook the eggplants thoroughly. This will help to bring out their smoky flavor and make them easier to mash.
If you don't have a meat grinder, you can use a food processor to grind the beef and lamb.
Season the meat mixture generously with spices. This will give the fatteh a rich, flavorful taste.
Be sure to toast the pita bread before assembling the fatteh. This will help to make it crispy and flavorful.
To make the fatteh ahead of time, prepare all of the components and assemble them just before serving.

Conclusion:

Fattet makdous is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant and pita bread. This dish is also a good source of protein, fiber, and vitamins. If you are looking for a new and exciting way to enjoy eggplant, give fattet makdous a try.