Fattet Badenjan Recipe | MAGGI® Arabia

Fattet Badenjan

This creamy mix of fried eggplant with tahini sauce is perfect for a weeknight dinner. Sprinkle some chopped parsley as a finishing touch.


  • 2 medium eggplants cut into slices
  • Pinch of sea salt
  • 1 tablespoon olive oil
  • 800 g minced lamb
  • 1 sachet MAGGI® Powder Seasoning
  • 1 chopped onion
  • 5 garlic cloves diced
  • 2 tablespoon chopped parsley
  • 2 cups yoghurt
  • 1/2 cup tahini sauce
  • 3 tablespoon lemon juice
  • 1 teaspoon chili powder (optional garnish)
  • 2 cups Arabic bread, cut into small parts & toasted.

How to Prepare

  1. Sprinkle salt over eggplant and allow bitter juices to run out.
  2. Meanwhile, sauté onions in olive oil until soft. Add minced beef, garlic, parsley and MAGGI® Powder Seasoning and cook for 10-15 mins until fully cooked.
  3. Brush eggplant with olive oil and roast in oven until slightly golden and tender.
  4. Prepare sauce by combining yogurt, tahini and lemon juice and mix until smooth.
  5. To assemble the dish, layer half of the bread on a deep serving dish, layer minced meat over top and remaining bread on top. Drizzle tahini sauce over top and optionally garnish with chili pepper.

Nutritional Info

No Info

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