Recipe

Levantine Fatteh with Roasted Eggplant and Chickpeas

Savor the Flavors of Levantine Cuisine with this Roasted Eggplant and Chickpea Fatteh

4.3 out of 5

Indulge in the rich and vibrant flavors of Levantine cuisine with this delicious Fatteh recipe. Layers of roasted eggplant, creamy chickpeas, and crispy pita bread are brought together with a tangy yogurt sauce, fragrant spices, and a sprinkle of fresh herbs. This dish is a true celebration of Levantine flavors and textures.

Breakfast› Fatteh

Asian cuisine› Arab cuisine› Levantine cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Mediterranean, Gluten-free (if using gluten-free pita bread), High in fiber, Nut-free

Allergens

Wheat (in pita bread), Dairy (in yogurt)

Not suitable for

Vegan (due to the use of yogurt), Dairy-free (due to the use of yogurt), Low-carb

Ingredients

2 medium eggplants, sliced 2 medium eggplants, sliced
1 can (400g) chickpeas, drained and rinsed 1 can (400g) chickpeas, drained and rinsed
4 pita breads, cut into bite-sized pieces 4 pita breads, cut into bite-sized pieces
1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
2 cloves garlic, minced 2 cloves garlic, minced
2 tablespoons olive oil 2 tablespoons olive oil
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon sumac 1 teaspoon sumac
Salt and pepper to taste Salt and pepper to taste
Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
Fresh mint leaves, chopped (for garnish) Fresh mint leaves, chopped (for garnish)

Nutrition

Calories: 320 kcal / 1340 KJ
Fat: 12g (Saturated Fat: 2g)
Carbohydrates: 45g (Sugars: 6g)
Protein: 10g
Fiber: 8g
Salt: 1g

Preparation

1.
Preheat the oven to 200°C (400°F).
2.
Place the sliced eggplants on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes until golden and tender.
3.
In a large bowl, combine the drained chickpeas, minced garlic, ground cumin, sumac, salt, and pepper. Mix well to coat the chickpeas with the spices.
4.
Heat a tablespoon of olive oil in a pan over medium heat. Add the pita bread pieces and toast until crispy and golden brown. Remove from heat and set aside.
5.
In a separate bowl, whisk together the plain yogurt, minced garlic, and a pinch of salt.
6.
To assemble the Fatteh, start by spreading a layer of toasted pita bread pieces on a serving dish. Top with roasted eggplant slices and the seasoned chickpeas.
7.
Drizzle the yogurt sauce over the layers, ensuring it covers the entire dish.
8.
Garnish with fresh parsley and mint leaves.
9.
Serve immediately and enjoy!

Treat your ingredients with care...

Eggplants — Make sure to slice the eggplants evenly to ensure even roasting. You can also sprinkle a little salt on the sliced eggplants and let them sit for a few minutes to draw out any excess moisture before roasting.
Sumac — Sumac adds a tangy and citrusy flavor to the dish. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

For an extra flavor boost, drizzle some olive oil and sprinkle additional sumac on top of the assembled Fatteh before serving.
If you prefer a creamier texture, you can mix some tahini into the yogurt sauce.
Customize your Fatteh by adding toppings such as toasted pine nuts, pomegranate seeds, or diced tomatoes for added freshness and crunch.
Leftovers can be refrigerated and enjoyed the next day. The flavors will meld together even more, making it even more delicious.

Serving advice

Serve the Levantine Fatteh as a main course or as part of a mezze spread. It pairs well with a side of fresh salad and warm pita bread.

Presentation advice

To make the dish visually appealing, arrange the roasted eggplant slices in a circular pattern on top of the chickpeas and pita bread. Sprinkle the chopped herbs generously over the dish for a pop of color.