Fatteh

This Turkey Mince and Aubergine (eggplant) Fatteh recipe is just 8 SmartPoints per portion on Weight Watchers Flex / Freestyle plan.

Course Main Course

Cuisine Levantine, Mediterranean, Middle Eastern

Keyword fatteh, weight watchers, weight watchers dinners

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 519kcal

Author Marianne

Ingredients

For the flatbread layer

2 tortilla wraps I used WW wraps

For the turkey mince layer

2 tsp olive oil
1 red onion finely chopped
1 eggplant / aubergine cut into small chunks
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp sea salt
1⅓ cups ground turkey breast / minced turkey breast

For the yogurt topping

1¼ cups fat free greek yogurt
3 tsp tahini
1 lemon juiced
1 garlic clove crushed
¾ tsp sea salt
1 tbsp pine nuts
2 tbsp pomegranate seeds
mint leaves to decorate

US Customary - Metric

Instructions

For the flatbreads

Preheat the oven to 180^oC /160^oC fan /350^oF. Cut the tortilla wraps into strips and then into triangles. Place on a baking sheet and place in the oven till they have turned golden brown and have crisped up. You will have to keep an eye on them so that they don't catch & burn. Remove from the oven and set aside.

For the yogurt

Place the yogurt in a small bowl and stir in the tahini, garlic, lemon juice and salt to taste. Mix and set aside till later.

For the turkey mince

Heat the oil in a large saucepan. Add the chopped onions and cook over a medium low heat for 5 minutes, stirring frequently so that they do not stick to the bottom of the pan. Add the cubed aubergine and cook for 10 - 12 minutes, stirring frequently, making sure that they don't catch. If they do start sticking to the bottom of the pan, add a couple of tablespoons of water and stir. By now the aubergine should have softened and the flesh should have changed colour.
Add the cinnamon, coriander, cumin and paprika and salt and mix well. Turn up the heat and add the turkey mince. Use a fork to break up the mince and cook until it has browned and is no longer pink. Turn the heat down to medium and cook for 10 - 15 minutes, stirring every now and then until the meat is cooked through. Take off the heat, taste and add more salt if needed.
Assemble the browned tortilla triangles on a plate. Spoon the mince and aubergine mixture on top and then drizzle over the yogurt & tahini sauce. Sprinkle with pine nuts, pomegranate seeds and torn up mint leaves.

Notes

Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.

PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.

PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

Nutrition