Enjoy this scrumptious vegan version of the classic Middle Eastern eggplant fatteh dish guilt-free.
Course Main Course
Cuisine Middle Eastern
Servings 6people
Author Maria
Ingredients
Eggplant
1kgEggplant
2tbspOlive oil
1tspSalt
Pita Bread
3Wholemeal pita bread
2tbspOlive oil
Tahini sauce
½cupTahini
½cupWater
1tbspLime juice
1tbspVinegar
1tspCumin
Salt
Almonds
¼cupAlmondspeeled
1tspOlive oil
Garnish
200gChickpeas candrained
1tbspPomegranate molasses
1tspSumac
Parsleychopped
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.