Fatteh
Vegetable Fatteh (Pita with Eggplant & Chickpeas) - Lebanese Food - Middle Eastern Cuisine

Serves 2-3

1 cup cooked Chickpeas (fresh or canned)

For the Eggplant:-

1 large Eggplant
2-3 tbsp Extra virgin Olive oil
1 tsp Sumac (or combine 1tsp lemon zest and 1/2 tsp paprika)
1/2 tsp Paprika

For the Pita :-

4  Pita bread
2-3 tbsp Extra virgin  Olive oil
1 tsp Sumac
1/2 tsp paprika

For the Sauce:-

2 cups Plain Yogurt
1/2 cup Tahini (dry roasted white sesame paste)
3-4 small  Garlic cloves crushed
2 tsp Lemon juice
Salt to taste


For the Garnish:-

2-3 tsp Pine nuts or slivered almonds
1/2 tsp Extra virgin  Olive oil

2-3 tbsp Parsley or Cilantro (coriander leaves) finely chopped
3-4 tbsp pomegranate seeds

Preheat oven to 250C

For the Eggplant:-
Cut the eggplant into small cubes. Toss  with salt, sumac & paprika. Add olive oil and combine until well coated.
Layer the eggplant on a wax paper lined baking tray. Bake for about 20-25 minutes or until golden and slightly crispy.

For the Pita:-
Cut the pita bread into small pieces (triangles). Add sumac, paprika, combine and add olive oil & coat well.
Layer the pita slices on a wax paper lined baking tray. Bake for about 1-2 minutes or until golden and crispy.
Or deep fry them.

For the Sauce:-
Add yoghurt, tahini, crushed garlic, lemon juice & salt to a bowl and mix well until smooth or blend them.

For the Garnish:-
Heat olive oil in a pan, fry pine nuts or almonds until golden brown.

For the Layering:-
Layer the Fatteh by laying the pita at the bottom, then the eggplant, followed by chickpeas, yoghurt sauce, chopped parsley, pomegranate seeds and finally top with fried pine nuts. Serve immediately.

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