Eggplant Fatteh: Delicious, authentic vegetarian fatteh batenjen
Fatteh, meaning ‘break up’ or ‘crumble’ in Arabic, refers to the pieces of flatbread in this delicious vegetarian eggplant fatteh recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beinspired.au.
Ingredients
- 1 large eggplant, cut into 1–2cm dice (about 500g/1lb 2oz)
- 1 tablespoon natural cooking salt (20g)
- 2 tablespoons extra virgin olive oil, plus extra for brushing (40ml)
- 1 teaspoon Lebanese 7 Spice (baharat)
- 400g (14oz) can chickpeas, drained and rinsed
- 1 round Lebanese bread
- 1½ tablespoons pine nuts (25g/1oz)
- ½ cup plain natural yoghurt (125g/4½oz)
- 1 clove garlic, crushed
- ½ teaspoon salt flakes, or more to taste
- Handful coriander/cilantro sprigs (or flat-leaf parsley), for garnishing
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