Fattet Batnjan (Eggplant Casserole)

• 1 eggplant medium
• 1/2 pound lean minced beef
• 2 cups yogurt
• 1 tablespoon tahini
• 1 onion small
• 1 pita bread large, cut into triangles
• 3 pieces garlic
• spices
• 1 tablespoon ghee
• spices

1. Crush garlic and add it to yogurt, add lemon juice, and tahini and salt. and set aside.
2. Now heat 1 Tb of olive oil, on medium heat and toast the bread (you can do it in the oven too).
3. Put the toasted bread in deep dish.
4. Cut the eggplant into cubes (leave the skin on), and place them on baking sheet.
5. Add 1-2 Tb of Olive oil, and toast then om 375f for 10 minutes.
6. In the mean time, mince the onion.
7. Heat a skillet, add 1 Tb of sunflower oil, add onions and saute for 5 minutes on medium heat.
8. Add the meat, spices, and leave it until its done
9. Now add the toasted eggplant tot he meat, and leave then on medium heat for 5 minutes.
10. Put the meat over the bread
11. Pour the yogurt mix .
12. Optional:neat a skillet, add 1Tb of ghee, and pine nuts, watch them carefully, they easily got burnednow drizzle the casserole, and add garnish.

lean, yogurt, tahini, onion, bread, garlic, ghee

Taken from www.yummly.com/recipe/Fattet-Batnjan-_Eggplant-casserole_-1031691 (may not work)