Lebanese Chickpea & Aubergine Fatteh
Serves 4
Fatteh is a Middle Eastern light dish mainly served in Egyptian & Levantine regions where fresh or stale Arabic flatbread is toasted & added to garlic yoghurt as well as a combination of other ingredients such as grilled or poached chicken or meat, rice, chickpea, aubergines, kibbeh – any leftovers you wish to jazz up & it’s topped with buttery toasted nuts.
It’s personal preference to add more toppings such as chopped fresh herbs i.e. parsley/ mint/ coriander or spring onions/ pomegranate seeds or fresh chillies or chilli sauce.
𝚈𝚘𝚞 𝙽𝚎𝚎𝚍:
250g dried chickpeas or 2 x 400g tinned
1 tsp bicarbonate soda to boil chickpeas
2 large aubergines, chopped in 2cm cubes
2 Arabic flatbreads or Pitta bread in white or wholemeal
1/2 cup sunflower or light olive oil for brushing/ coating
500g natural yoghurt
2 tbsp tahini sesame paste
Juice of 1 fat lemon
1-2 garlic cloves, crushed
1 tsp salt or to taste
2tbsp butter/ margarine
1 cup mixed nuts – choice of raw cashews, flaked almonds & pine nuts
Optional – 1 tbsp chopped fresh herbs of choice: parsley/ mint/ coriander
Optional – 2-3 spring onions finely chopped
Optional – 1 tbsp pomegranate seeds
Optional – 2 fresh chillies finely chopped or 1-2 tbsp chilli sauce
Pre-heat oven 210C/190fan/ gas 7
🛁Soak overnight chickpeas, next day rinse & add in pan with bicarbonate soda & double quantity amount in water. Allow to boil & skim off residue on surface before boiling point. After boiling, simmer for 30 mins until chickpeas are soft. Drain, rinse & set aside.
🍆Chop up aubergines into 2cm cubes, place in colander with bowl & sprinkle salt – set aside for 5 mins. Rinse salt off & place aubergine in baking tray, brush with oil then into hot oven for 30 mins.
🥖Using flat or pitta bread, cut into 5cm squares & place on baking tray. Brush with oil then in hot oven top shelf for 5-10mins.
🥣In bowl, crush garlic with salt to make a paste, add yoghurt, lemon juice, tahini & mix well. Check seasoning & set aside.
🍳In small frying pan, add butter, nuts & fry over low heat (5 mins) until nuts are golden brown then take off heat – it will continue to cook & will be more toasty caramel colour.
🥘 In serving dish, layers of chickpeas, aubergine, toasted bread then add garlic yoghurt & spread across then topped with buttery nuts & sauce. You can add other topping options too – serve with salad & other side mezza dishes.
⚠️All products shown are our own purchases & not sponsored ⚠️
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