Eggplant Fatteh with chickpeas
with crispy flatbread chips, chopped walnuts
Tags:
Calorie Smart
•Veggie
Allergens:
Milk
•Sesame
•Walnuts
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time
DifficultyEasy
Ingredients
Serving amount
50 g
Organic full-fat yogurt
(Contains Milk)
½ piece
Eggplant
½ piece
Lemon
½ piece
Garlic
15 g
Tahini
(Contains Sesame)
¼
Tomato paste
½ pack
Chickpeas
5 g
Fresh flat leaf parsley
(May be present Celery)
½ sachet(s)
Ras el hanout
1 piece
Tomato
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
1 piece
Wholewheat Lebanese flatbread
(Contains Wheat)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
Water for the sauce
½ tablespoon
Balsamic vinegar
Nutrition Values
Energy (kJ)2822 kJ
Calories674 kcal
Fat32.4 g
Saturated Fat5.4 g
Carbohydrate67.9 g
Sugar19.8 g
Dietary Fiber15.6 g
Protein21.4 g
Salt0.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200 degrees.
- Cut the eggplant in 1cm cubes.
- Transfer the eggplant to a parchment-lined baking sheet and drizzle with olive oil, season with salt and pepper, then toss well to coat. Roast in the oven for 15 - 18 minutes.
2
- Cut the pita bread into bite sized strips, sprinkle with 1 tsp olive oil, salt and pepper. Add to the oven for the last 5 min cooking time.
- Drain and pat the chickpeas dry. Add to a bowl and mix with a light drizzle of olive oil, ras el hanout, salt and pepper to taste.
- Heat a frying pan on medium-high heat, Fry the chickpeas for 10 minutes, or until crisp and browned.
3
- In the meantime, crush the garlic, cut the lemon in half, chop the parsley. Chop the tomato in cubes.
- Heat a light drizzle of olive oil in a frying pan, Add the garlic, fry for 1 minute. Add the tomato, tomato paste, water, balsamic vinegar and honey. Cook for 1 minute. When the eggplant is ready. Add the eggplant to the sauce and cook for another minute.
- In a small bowl, mix the yoghurt with lemon juice, tahin salt and pepper.
4
- Lay the eggplant with sauce on a deep plate. Topped with the yoghurt, add the chickpeas.
- Garnish with the parsley and chopped walnuts.