Eggplant Fatteh with Crispy Chickpeas
with flatbread chips, tahini yogurt sauce & walnuts- Melk (inclusief lactose)
- Sesamzaad
- Tarwe
- Walnoten
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
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
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Eggplant
½ piece
Lemon
½ piece
Garlic
15 g
Tahini
(Contains: Sesamzaad)
¼
Tomato paste
½ pack
Chickpeas
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
½ sachet(s)
Ras el hanout
1 piece
Tomato
1 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe)
10 g
Chopped walnuts
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Walnoten)
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
Utensils
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.
