Healthy Vegan Eggplant Fatteh
Enjoy this scrumptious vegan version of the classic Middle Eastern eggplant fatteh dish guilt-free.
Course: Main Course
Cuisine: Middle Eastern
Servings: 6 people
Author: Maria
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
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
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