Vegan recipe for Middle Eastern eggplant fatteh
Made with pita bread and eggplant, this dish is best paired with toum or tahini sauce
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 to 6 |
For the eggplant:
1 large eggplant
½ cup olive oil
1 tsp salt
1 tsp sumac
½ tsp paprika
For the pita:
4 to 8-inch Pita bread
¾ cup olive oil
2 tsp sumac
For the fatteh sauce:
2 cups plain yogurt
½ cup tahini
1 garlic clove
½ lemon, juiced
¼ tsp salt to taste
For the garnish:
¼ cup almonds or pine nuts, sliced
2 tbsp olive oil
¼ cup parsley, finely chopped
¼ cup pomegranate seeds (optional)
1. For the eggplant, preheat oven to 215C. Chop the eggplant into 1-inch cubes and toss in the olive oil, salt, sumac, and paprika. Coat all pieces well.
2. Lay the eggplant in on a lined baking sheet (use two if necessary) and bake in the oven for 30 minutes.
3. For the pita, cut the pita into 1-inch squares (similar size to eggplant) and coat well with the olive oil and sumac.
4. Lay them in one layer on a lined baking sheet and bake for 10 to 12 minutes at 215C until golden. You can also fry it in a non-stick pan on the stove in batches (do not overcrowd) and continue stirring until golden.
5. For the sauce, add the yoghurt to a bowl and whip until smooth with a fork. Add in all other ingredients and mix well.
6. Add a bit of water to thin out the sauce if necessary and adjust the taste as per your preference.
7. For the garnish, fry the almonds or pine nuts in the olive oil in a pan until golden brown, stirring constantly.
8. Finely chop the parsley and peel the pomegranate, if using.
9. Finally, layer the fatteh just before serving by laying the pita at the bottom, then the eggplant, sauce, and garnish. Enjoy!
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