Levantine Aubergine Fatteh - Easy and quick to make delicious layered Eggplant dish

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture at a lower cost.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Peanut butter offers a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

Slice your pitta into squares about an inch or 2.5 cm wide.

Fry the pitta pieces in a pan for about 2 minutes until golden brown then drain on a paper towel lined tray.

Slice your aubergines into large chunks and fry for 4-5 minutes per batch until golden brown on all sides.

Remove and let drain on a paper towel lined tray. Season each aubergine with 1/4 teaspoon salt while still warm.

Dice your onion into a medium sized dice and add to a pot on medium heat with a tablespoon of butter or oil.

Saute until translucent then add the chopped tomatoes and 1/2 cup of water.

Cook for about 10 minutes then add 1 tbsp tamarind concentrate.

Add 1/2 a teaspoon of salt and a 1/4 teaspoon of pepper and mix together till well combined.

Simmer on a low heat until thick.

Add your yoghurt to a mixing bowl and then add in the tahini paste.

Grate or mince the garlic clove, then add 1/2 a teaspoon of salt, a 1/4 of a teaspoon of pepper and the cayenne to the bowl.

Add 4 Tablespoons of lemon juice and mix thoroughly. Taste for seasoning and add more lemon if required.

Boil water and mix 1 tablespoon of water into the tahini sauce at a time till the sauce loosens up and becomes runny.

To assemble, place your fried bread on a platter and then top with a 1/3rd of the tomato mixture.

Add the fried aubergine on top in a pile.

Top with remaining tomato sauce then add the tahini yoghurt sauce on top.

Garnish with some parsley, pine nuts and pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens