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Eggplant & Chickpea Fatteh

UAE

107.00 / Box

DIY - Serves 4 to 6 people

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Brown Onions

Req qty: 0.30/kgs

1.05

White Chickpeas

Req qty: 1.00/pack

6.00

Pine Nuts

Req qty: 1.00/pack

90.00

Parsley

Req qty: 1.00/pcs

1.00

Full Fat Yogurt

Req qty: 1.00/tub

6.00

Garlic

Req qty: 0.05/kgs

0.24

Lemons

Req qty: 0.15/kgs

0.60

Tahina

Req qty: 1.00/bottle

14.00

Arabic Bread

Req qty: 1.00/bag

2.00

Baby Eggplants

Req qty: 0.20/kgs

1.55

Tomatoes

Req qty: 0.25/kgs

1.25

Baby eggplant and chickpea fatteh Serves 4-6 For the eggplant: 400g baby eggplants 20g fine salt 3 tbsp olive oil 1 brown onion, peeled and diced 1 large tomato, diced 100g chickpeas, soaked overnight 200g pine nuts, toasted 2 tbsp chopped parsley For the tahini yogurt 500g plain yogurt 2 cloves garlic, peeled and minced Juice of 1 lemon 2 tbsp tahina For the Arabic bread 3 pieces Arabic bread 100ml olive oil 1. Slice a 0.5cm V shaped cut in the centre of each of the baby eggplants, without slicing through completely. 2. Place on a baking tray and sprinkle over the salt, then rub the salt into the eggplant flesh. Set aside for at least an hour. 3. Preheat the oven to 180°C. Blot the eggplants with kitchen paper to remove any excess moisture. Drizzle with 2 tbsp olive oil, transfer to the oven and cook for 20-25 minutes. 4. Meanwhile, set a large frying pan with the remaining olive oil over a medium heat. Add the onion and fry for 4-6 minutes, until soft and translusent. 5. Tip in the chopped tomato, followed by 200ml water. Stir through the chickpeas and allow to simmer for 30 minutes, or until the chickpeas are soft and tender. Add half the pine nuts. Remove from the heat. 6. Stuff the eggplants with the onion and tomato mixture. 7. Slice the Arabic bread into 2cmx2cm squares. Place a saucepan over a medium heat and heat the oil. Test if the oil is hot enough by adding a piece of the bread; if it sizzles and turns golden within one minute, it’s ready. 8. Fry the bread in batches for 1 minute, until crisp and golden. Remove from the pan using a slotted spoon and transfer to plate lined with kitchen paper. 9. In a large bowl, whisk together yogurt, garlic, lemon juice and tahina. Season and set aside for 15 minutes to infuse. 10. Arrange half of the Arabic bread on a serving platter. Spoon over the yogurt, then top with the stuffed baby eggplants. Top with the remaining bread and garnish with pine nuts and chopped parsley before serving.

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