Fatet Batinjan


  • 500g Gourmet Aussie minced beef
  • 2kg eggplants, peeled & diced
  • 2 jars Biagi tomato pulp
  • 1 tbsp pomegranate molasses
  • 2 garlic cloves, crushed
  • 1 bag flat bread
  • 1 cup Gourmet roasted pine nuts
  • 1/2 black pepper
  • Maldon sea salt
  • Pinch of nutmeg
  • 1/4 tsp cinnamon 
  • Vegetable oil
  • Handful of fresh parsley, chopped
  • 6 cups plain yogurt
  • 1 large tbsp tahini
  • 1/2 a lemon, squeezed
  • 2 garlic cloves, finely crushed
  • Pinch of Maldon sea salt


  1. Yogurt topping: Add all the ingredients in a bowl, mix well & set aside. 
  2. Heat the vegetable oil in a deep pan, add the eggplant & fry until golden brown. Drain on kitchen paper & set aside. 
  3. Sauté the onion in the vegetable oil for 1-2 min. Add the minced beef & the spices. Keep stirring so the meat has a crumbled texture. 
  4. Fry or roast the pine nuts & add half to the meat. 
  5. Add the tomato pulp & allow to summer for a few min., add the pomegranate molasses just before turning off the heat. 
  6. Cut flat bread into squares, deep fry in very hot vegetable oil until golden-brown. Set aside on kitchen paper to drain excess oil. 
  7. To serve, place the fried flat bread at the bottom of your serving dish; heat the mince & tomato sauce; add the fried eggplant & allow to boil together. 
  8. Add the mixture on top of the bread; top with the yogurt sauce, garnish with the chopped parsley & pine nuts.

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