Lebanese Chickpea & Aubergine Fatteh - vegetarian dish to jazz up any leftovers

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a tangy flavor with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower cost.

tahini

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter is a nut-based alternative with a different flavor profile.

aubergines

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini has a similar texture and is often more affordable.

Soak chickpeas overnight in water.

Rinse chickpeas and add to a pan with bicarbonate soda and double the amount of water. Boil and skim off residue before simmering for 30 minutes until soft. Drain, rinse, and set aside.

Chop aubergines into 2cm cubes, sprinkle with salt, and set aside for 5 minutes. Rinse off salt, place aubergines in a baking tray, brush with oil, and roast in a preheated oven at 210C for 30 minutes.

Cut flat or pita bread into 5cm squares, brush with oil, and toast in the oven for 5-10 minutes.

In a bowl, crush garlic with salt to make a paste, then add yoghurt, lemon juice, and tahini, mixing well and checking seasoning.

In a small frying pan, add butter and mixed nuts, frying over low heat for 5 minutes until golden brown.

In a serving dish, layer chickpeas, aubergine, toasted bread, and garlic yoghurt, then top with buttery nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens