Nigella Beef And Aubergine Fatteh

This delicious recipe by Nigella combines creamy tahini-yogurt sauce, spiced beef, and tender aubergine for a quick and hearty meal. Perfect for sharing, this Middle Eastern-inspired dish features crispy pitta bread topped with vibrant pomegranate and crunchy pine nuts. It’s a flexible crowd-pleaser, easily made with everyday ingredients for a comforting yet impressive treat.

Ingredients Needed:

For the base:

• 4 pitta bread (split open and cut into nacho-sized triangles)

For the topping:

• 500 grams full-fat Greek yoghurt
• 5 x 15ml tablespoons tahini (at room temperature)
• 1 – 2 lemons (to give 3 x 15ml tablespoons of juice)
• 2 cloves garlic (peeled and minced)
• 1 – 2 teaspoons Maldon sea salt flakes (to taste)

For the aubergine-beef layer:

• 3 x 15ml tablespoons regular olive oil
• 1 small onion (peeled and finely chopped)
• 1 medium-large aubergine (cut into small cubes)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon Aleppo pepper or paprika (plus more for sprinkling)
• 1 – 2 teaspoons Maldon sea salt flakes (to taste)
• 500 grams of minced beef

To sprinkle over:

• 125 grams pomegranate seeds
• 50 grams toasted pinenuts
• 1 tablespoon mint (finely shredded leaves)

How To Make Nigella Beef And Aubergine Fatteh?

1. Toast the Pitta Bread: Preheat the oven to 200°C/180°C. Spread pitta triangles on a baking sheet and toast for 10–15 minutes until crisp. Set aside.
2. Prepare the Tahini-Yogurt Sauce: Beat together yogurt, tahini, lemon juice, garlic, and 5g sea salt in a heatproof bowl. Adjust salt to taste and set aside.
3. Cook the Onion and Aubergine: Heat olive oil in a wide pan over medium-low heat. Add chopped onion and cook for 5 minutes, then lower the heat and cook for another 4 minutes until soft and golden. Add aubergine cubes and cook over medium heat for 10 minutes, stirring frequently.
4. Season and Cook the Beef: Stir in cumin, coriander, Aleppo pepper, and 5g sea salt. Increase heat, add minced beef, and cook until no longer red. Lower the heat and cook for another 10 minutes, stirring occasionally. Adjust seasoning and set aside.
5. Warm the Tahini-Yogurt Sauce: Place the bowl of the tahini-yogurt mixture over a pan with simmering water (the bowl should not touch the water). Stir until warmed and slightly thickened.
6. Assemble the Dish: Arrange toasted pitta triangles on a large serving plate. Top with the aubergine-beef mixture, then the tahini-yogurt sauce. Sprinkle with Aleppo pepper, pomegranate seeds, toasted pine nuts, and shredded mint. Serve nacho-style.

Recipe Tips:

• Toast the Pitta Properly: Make sure the pitta triangles are fully crisp; this keeps them from going soggy when topped with the yogurt and beef mixture.
• Simmer the Aubergine: Stir the aubergine frequently while cooking to prevent it from burning and to ensure it becomes soft and flavorful.
• Warm the Yogurt Sauce Gently: Use low heat and a double-boiler method to avoid curdling the yogurt and keep its texture creamy.
• Season Gradually: Taste as you cook each layer, especially the beef and yogurt sauce, to get the right balance of flavors.
• Assemble Just Before Serving: For the best texture, layer the ingredients before serving so the pitta bread stays crispy.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the Beef and Aubergine Fatteh to room temperature first. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: Only freeze the aubergine-beef layer. Cool it, store it in an airtight container, and freeze it for up to 3 months.
• Reheat: Reheat the aubergine beef in a pan over medium heat, stirring often, until hot.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 33 g
• Saturated Fat: 10.1 g
• Cholesterol: 79.2 mg
• Sodium: 295.3 mg
• Potassium: 685.8 mg
• Total Carbohydrate: 35.3 g
• Dietary Fiber: 4.6 g
• Sugars: 8.8 g
• Protein: 26.3 g

Try More Nigella  Lawson Recipes:

• Burnt Onion And Aubergine Dip Recipe
• ​Nigella Aubergine Parmigiana ​Recipe
• Nigella Baby Aubergines With Oregano & Red Onion