Eggplant Fatteh with Roasted Chickpeas
with flatbread chips & tahini yogurt sauce- Tarwe
- Gluten
- Melk (inclusief lactose)
- Sesamzaad
- Selderij
- May contain traces of allergens
Recipe Developer June: "Fatteh is a popular Middle Eastern dish. Not only is it delicious, it's also a brilliant way to use up stale pita or flatbread! My favourite thing about fatteh, aside from the layers, its creamy, crunchy texture, and savoury spices, is that it's a shared dish."
Ingredients
1 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
½ pack
Chickpeas
½ piece
Garlic
1 piece
Tomato
½ piece
Romano pepper
½ piece
Eggplant
½ piece
Lemon
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
½ pack
Chopped tomatoes
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
15 g
Tahini
(Contains: Sesamzaad)
½ sachet(s)
Ras el hanout
Not included in your delivery
¾ tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Dice the eggplant into 1cm cubes and slice the Romano pepper into thin rings.
- Transfer the eggplant and Romano pepper to a parchment-lined baking sheet and drizzle lightly with olive oil. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 - 18 minutes.
- Cut the flatbread into bite-sized strips and transfer to another parchment-lined baking sheet.
- Drizzle lightly with olive oil and season to taste with salt and pepper.
- Bake in the oven for 5 - 7 minutes, above the vegetables.
- Drain the chickpeas.
- Heat a clean frying pan over medium-high heat. Fry the chickpeas for 8 - 9 minutes.
- Add the ras el hanout and fry for 1 more minute. Season to taste with salt and pepper.
- Crush or mince the garlic and roughly chop the parsley. Dice the tomato.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the garlic with the fresh tomato for 2 minutes.
- Add the balsamic vinegar, the honey and the chopped tomatoes from the pack. Allow to simmer for 4 - 6 minutes.
- Transfer the eggplant and Romano pepper to the sauce and simmer for 1 minute (see Tip).
Tip: if the sauce seems to watery, simmer for more time as needed.
- Cut half of the lemon into wedges and juice the rest into a small bowl.
- To the lemon juice, add the yogurt and the tahini.
- Season to taste with salt and pepper, then mix well to combine.
- Serve the vegetables in their sauce on deep plates.
- Top with the tahini yogurt sauce and the chickpeas.
- Garnish with the parsley.
- Serve the crispy flatbread and the lemon wedges alongside.
