Dominex Eggplant Fatteh
Crispy Eggplant Cutlets with Toasted Pita & Yogurt-Tahini Sauce
Crispy Dominex Eggplant Cutlets and toasted pita come together with creamy garlic-lemon yogurt sauce, golden pine nuts and fresh herbs in this easy twist on eggplant fatteh.
Servings: 4–6
Ingredients
For the Pita:
4 ounces pita bread, cut into ¾-inch squares (about 2 cups)
For the Yogurt-Tahini Sauce:
1½ cups plain whole-milk Greek yogurt
1 tablespoon tahini
2 tablespoons fresh lemon juice
2 medium garlic cloves, finely grated
¼ teaspoon table salt, or to taste
For the Eggplant:
1 pound Dominex Italian Style Breaded Eggplant Cutlets
For the Garnish:
3 tablespoons pine nuts or slivered almonds
2 tablespoons extra-virgin olive oil
Chopped fresh flat-leaf parsley
Red pepper flakes, optional
Pomegranate seeds, optional
Directions
Toast the pita: Preheat oven to 350°F. Spread pita squares on a rimmed baking sheet. Bake for 10–15 minutes, stirring halfway through, until golden and crisp. Set aside.
Make the sauce: Whisk together yogurt, tahini, lemon juice, garlic and salt until smooth. Refrigerate until ready to assemble.
Cook the cutlets: Adjust the oven temperature and prepare Dominex Eggplant Cutlets according to package directions. Once cooked and crisp, let rest briefly, then cut into bite-size pieces.
Toast the nuts: Heat olive oil and pine nuts or almonds in a small skillet over medium-low heat. Stir frequently until lightly golden, watching closely to prevent burning. Immediately transfer nuts to a plate.
Layer and garnish: Arrange toasted pita on a serving platter and top with warm eggplant pieces. Spoon yogurt-tahini sauce over the top, leaving some eggplant exposed for crunch. Finish with toasted nuts, parsley and optional red pepper flakes or pomegranate seeds.
Serve immediately: Enjoy while the eggplant and pita are crisp.
Make-ahead tip: Prepare the sauce and toast the pita ahead of time, storing separately. Cook the cutlets and assemble just before serving.
Comments