Vegetarian Eggplant Sfeeha
Sfeeha filled with eggplant, tomato, onion, spices, and a touch of pomegranate molasses.
A meatless sfeeha-style bake with eggplant, tomato, onion, spices, and a finishing touch of pomegranate molasses.
Like open-faced vegetable pies with Middle Eastern seasoning.
Cook the eggplant until soft so it blends well with the topping. The ingredient list includes lamb fat, so it is not fully vegetarian as written.
Ingredients
- 1 kg Roasted eggplant
- 1.5 kg Tomato with onion
- 200 g Lamb tail fat
- 1 tablespoon Paprika
- 1 tablespoon Seven-spice blend
- 1 tablespoon Dried coriander
- 1 tablespoon Black pepper
- 1 tablespoon Salt
- ½ cup Pomegranate molasses
- 1 kg Flour
- 100 ml Oil
- ½ cup Yogurt
- 1½ tablespoons Yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 400 ml Water
Instructions
- Roast the eggplant in the oven or over a grill until cooked through. Peel it, sprinkle with salt, and leave it in a colander to drain off excess water.
- Mince the tomato with the onion, then drain in a colander to remove as much water as possible.
- Finely chop the boiled or roasted eggplant with a knife.
- Mix the eggplant filling with the drained tomato and onion. Add the lamb tail fat, the herbs listed in the ingredients, the spices, and the pomegranate molasses.
- Mix the yeast with the sugar and water, and leave it in a bowl until activated.
- Add the activated yeast to the dough bowl, then add the oil, yogurt, flour, and salt. Knead the mixture until a dough forms.
- Brush the dough with oil on the top and bottom, then leave it in a bowl to rest.
- Divide the dough into pieces of similar weight, then roll each piece out on a surface lightly dusted with flour.
- Spread the filling over the dough rounds, then arrange the rounds on a baking tray lined with parchment paper.
- Bake the tray in the oven at the highest temperature until cooked through and browned.