Name: Spiced eggplant and chickpea fatteh
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 2 Lebanese pita bread; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 1 tsp ground sumac; 1 red onion; 2 tsp pomegranate molasses; 1 tbsp lemon juice; 2 tbsp each coarsely chopped flat lead parsley, mint and coriander; Toasted pine nuts and Aleppo pepper (see note), to serve; Spiced eggplant and chickpeas; 2 eggplants (450gm each), trimmed, cut into 2cm pieces; 400 gm can chickpeas, drained and rinsed, dried; 1 tsp each ground cumin, smoked paprika and ground allspice; Yoghurt sauce; 420 gm (1½ cups) natural yoghurt; 2 tsp lemon juice; 1 garlic clove, finely chopped; 2 tsp honey; 2 tsp hulled tahini; ½ tsp ground cumin

Fatteh is a Middle Eastern dish made of slightly stale or leftover bread that is briefly fried or baked and broken into pieces. The dish gets its name from the Arabic word, fatteh, which roughly means crushed or crumbs. Fatteh can be made with a variety of toppings, from meat to vegetables. To keep it vegetarian, we’ve used chickpeas and eggplant.

Ingredients

2 Lebanese pita bread

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

1 tsp ground sumac

1 red onion

2 tsp pomegranate molasses

1 tbsp lemon juice

2 tbsp each coarsely chopped flat lead parsley, mint and coriander

Toasted pine nuts and Aleppo pepper (see note), to serve

Spiced eggplant and chickpeas

2 eggplants (450gm each), trimmed, cut into 2cm pieces

400 gm can chickpeas, drained and rinsed, dried

1 tsp each ground cumin, smoked paprika and ground allspice

Yoghurt sauce

420 gm (1½ cups) natural yoghurt

2 tsp lemon juice

1 garlic clove, finely chopped

2 tsp honey

2 tsp hulled tahini

½ tsp ground cumin

Method

1.Preheat oven to 220°C and line a large oven tray with baking paper. For spiced eggplant and chickpeas, place eggplant, chickpeas, spices and 2 tsp salt flakes in a large bowl. Drizzle with oil and toss to combine. Scatter over prepared tray and bake, tossing occasionally, until golden (15-20 minutes).

2.Meanwhile, place pita on a separate oven tray and drizzle with oil, sprinkle with sumac and season to taste. Bake until golden and crisp (6-8 minutes); break into rough 5cm pieces.

3.Heat olive oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, until beginning to soften (2 minutes). Add eggplant mixture, pomegranate molasses and lemon juice; season to taste and stir to combine.

4.Meanwhile, for yoghurt sauce, mix ingredients in a bowl and set aside.

5.To serve, lay pita bread pieces on a large platter. Top with eggplant and chickpea mixture and spoon over yoghurt sauce. Serve sprinkled with herbs, pine nuts and Aleppo pepper, and drizzle with extra oil.

Aleppo pepper, a ground mild chilli, is available from Turkish grocers.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Olivia Blackmore

Ingredients

Method

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