Eggplant Fatteh with Crispy Chickpeas

Name: Eggplant Fatteh with Crispy Chickpeas with flatbread chips, tahini yogurt sauce & walnuts
Total time: 25 min
Yield: 2
Cuisine: Lebanese
Ingredients: 100 g Organic full-fat yogurt; 1 piece Eggplant; 1 piece Lemon; 1 piece Garlic; 25 g Tahini; ½ Tomato paste; 1 pack Chickpeas; 10 g Fresh flat leaf parsley; 1 sachet(s) Ras el hanout; 2 piece Tomato; 2 piece Wholewheat Lebanese flatbread; 20 g Chopped walnuts; 1 tablespoon Olive oil; 1 tablespoon Honey [or plant-based alternative]; 2 tablespoon Water for the sauce; 1 tablespoon Balsamic vinegar; to taste Salt and pepper

with flatbread chips, tahini yogurt sauce & walnuts

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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."

Tags:

Calorie Smart

•Veggie

Allergens:

Melk (inclusief lactose)

•Sesamzaad

•Tarwe

•Walnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ piece

Eggplant

½ piece

Lemon

½ piece

Garlic

15 g

Tahini

(Contains: Sesamzaad)

Tomato paste

½ pack

Chickpeas

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ sachet(s)

Ras el hanout

1 piece

Tomato

1 piece

Wholewheat Lebanese flatbread

(Contains: Tarwe)

10 g

Chopped walnuts

(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

Honey [or plant-based alternative]

1 tablespoon

Water for the sauce

½ tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2596 kJ

Calories620 kcal

Fat26.4 g

Saturated Fat4.6 g

Carbohydrate67.9 g

Sugar19.9 g

Dietary Fiber15.6 g

Protein21.4 g

Salt0.7 g

Potassium446.8 mg

Calcium22.8 mg

Iron0.7 mg

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.

Utensils

•Baking Sheet with Baking Paper

•Strainer

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Preheat the oven to 200°C.
Dice the eggplant into 1cm cubes.
Transfer the eggplant 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.

Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

Cut the flatbread into bite-sized strips and transfer to a parchment-lined baking sheet. Drizzle lightly with olive oil and season to taste with salt and pepper.
Roast in the oven for 5 - 7 minutes, above the eggplant.
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 with salt and pepper.

Crush or mince the garlic. Roughly chop the parsley and dice the tomato.
Heat a clean frying pan over medium-high heat. Fry the garlic with the tomato, tomato paste, balsamic vinegar, honey and water (see pantry for amount). Allow to simmer for 2 - 4 minutes.
Transfer the eggplant to the sauce and simmer for one more minute.
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 eggplant and sauce on deep plates.
Top with the tahini yogurt sauce and the chickpeas.
Garnish with the parsley and the walnuts. Serve with the crispy flatbread and the lemon wedges.