Healthy Vegan Eggplant Fatteh
Eggplant fatteh is a classic delicious Middle Eastern dish. I prepared a version that is healthy, vegan and still absolutely delicious.
I prepared it by layering crunchy pita bread, eggplant chunks, chickpeas, which I finally garnished with tahini sauce, roasted almonds, pomegranate molasses and sumac.
It was the perfect combination of flavors. I always like using the pomegranate molasses for providing the extra flavor kick.
Healthy Vegan Eggplant Fatteh
Enjoy this scrumptious vegan version of the classic Middle Eastern eggplant fatteh dish guilt-free.
Yield: 6 people
Materials
Eggplant
- 1 kg Eggplant
- 2 tbsp Olive oil
- 1 tsp Salt
Pita Bread
- 3 Wholemeal pita bread
- 2 tbsp Olive oil
Tahini sauce
- ½ cup Tahini
- ½ cup Water
- 1 tbsp Lime juice
- 1 tbsp Vinegar
- 1 tsp Cumin
- Salt
Almonds
- ¼ cup Almonds peeled
- 1 tsp Olive oil
Garnish
- 200 g Chickpeas can drained
- 1 tbsp Pomegranate molasses
- 1 tsp Sumac
- Parsley chopped
Instructions
Preparing the eggplants
- Preheat oven to 200°C.Chop the eggplants into cubes, and toss with olive oil and salt. Spread onto a baking sheet.Bake in the preheated oven for 30minutes.
Preparing the pita bread
- Cut the bread into small squares and add into a bowl.Toss with olive oil and spread onto a baking sheet.Bake in the preheated oven until it turns golden brown.
Preparing the tahini sauce
- Add all the sauce ingredients into a bowl, and whisk until thoroughly combined.Add water if necessary to thin the sauce.
Preparing the roasted almonds
- In a pan, roast the almonds stirring constantly until golden.
For the layering
- Gather your ingredients.
- In a plate add a layer of pita bread, then the eggplant, then sauce, then drizzle pomegranate molasses, and sprinkle sumac.
- Add another layer of eggplant, then add chickpeas.
- Finally add the remaining pita bread, roasted almonds.Garnish with more sauce, pomegranate molasses, sumac and chopped parsley.
- Serve and enjoy
