Eggplant and Chickpea Fatteh

Eggplant and Chickpea Fatteh

This eggplant and chickpea fatteh is layered with fried bread, fried eggplant, and chickpeas, with a yogurt, tahini, garlic, lemon, and salt sauce. It is garnished with parsley and pomegranate; the chef also mentioned a sprinkle of flour on the eggplant before frying and ghee over the top at the end.

A layered appetizer with cooked eggplant, chickpeas, bread, and a tangy yogurt-tahini sauce, finished with herbs and sometimes pomegranate.

Like a layered chickpea dish with sauce and bread.

This dish is assembled rather than heavily stirred, so the layers matter. Keep the bread crisp until serving if you want a stronger texture contrast.

Ingredients

  • 2 large eggplant
  • half a kilo yogurt
  • 1 cup tahini
  • 1 can cooked chickpeas
  • 1 squeeze lemon
  • salt
  • 4 cloves garlic
  • parsley
  • pomegranate
  • fried bread
  • a sprinkle flour

Instructions

  1. Peel the eggplant, leaving light stripes of skin, as explained by the chef.
  2. Cut the eggplant into large cubes so that it is noticeable in each bite.
  3. Sprinkle the eggplant with salt and leave it for approximately 2 minutes until it releases its water.
  4. Dry the eggplant as much as possible to prevent it from absorbing too much oil during frying.
  5. Sprinkle the eggplant with a sprinkle of flour.
  6. Fry the eggplant in a pan until crispy.
  7. Place the yogurt in a bowl.
  8. Mash the garlic in the bowl, then add it to the yogurt.
  9. Add the salt to the bowl.
  10. Add the tahini to the bowl.
  11. Add the squeeze of lemon to the bowl.
  12. Mix the yogurt and tahini mixture in the bowl until combined.
  13. Heat the chickpeas in the microwave before serving.
  14. Place some of the sauce at the bottom of the serving dish to provide moisture.
  15. Add a layer of fried bread to the dish.
  16. Add a layer of eggplant to the dish.
  17. Add a layer of chickpeas to the dish.
  18. Scatter the parsley over the dish.
  19. Scatter the pomegranate seeds over the dish.
  20. Add more fried bread around the edges for decoration.
  21. Add more chickpeas on top.
  22. Drizzle the fatteh with ghee at the end, as mentioned by the chef.

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