Aubergine Fatteh
Sami Tamimi’s Aubergine Fatteh. Crispy pitta, roasted aubergine, spiced tomato, creamy tahini yoghurt, toasted almonds, chilli, parsley, and a sprinkle of pomegranate!
Ingredients
For the pitta pieces
- 2 (240g), pita breads or 4 large flour tortillas, cut into 2–3cm pieces
- 70ml, olive oil, plus more for drizzling
- 2 medium (500g), aubergines, cut into 3cm chunks
- 2 tsp, sumac
- ½ tsp, sweet paprika
- Salt and black pepper
For the yoghurt
- 400g, Greek yoghurt
- 3 tbsp, tahini paste
- 1, garlic clove, crushed
- 1, green chilli, finely chopped
- 2 tbsp, lemon juice
For the tomato sauce
- 1 medium (130g), onion, finely chopped
- 2 tbsp, olive oil
- 450g, passata
- 1 tbsp, pomegranate molasses
To serve
- 35g, whole blanched almonds, toasted
- 5g, fresh parsley, roughly chopped
- 1, red chilli, finely chopped
- 30g, pomegranate seeds (optional)
Method
Preheat the oven to 180°C fan and line a baking sheet with baking parchment.
Put the bread pieces into a bowl with 35ml of the olive oil and mix well to coat. Lay the bread in one layer on the prepared baking sheet and bake for 17 minutes, or until golden and crispy. Leave aside for later.
Increase the oven temperature to 220°C fan. Put the aubergine chunks into a large bowl, add the remaining 35ml of olive oil, the sumac, paprika, ½ teaspoon of salt and a good grind of black pepper and toss well to coat. Arrange the aubergines on a lined baking sheet and roast for 25 minutes, or until golden and cooked through.
While the aubergine is cooking, make the yoghurt sauce. Put all the ingredients into a medium bowl, add ½ teaspoon of salt and mix well to combine. Store in the fridge until needed.
Ingredients
For the pitta pieces
- 2 (240g), pita breads or 4 large flour tortillas, cut into 2–3cm pieces
- 70ml, olive oil, plus more for drizzling
- 2 medium (500g), aubergines, cut into 3cm chunks
- 2 tsp, sumac
- ½ tsp, sweet paprika
- Salt and black pepper
For the yoghurt
- 400g, Greek yoghurt
- 3 tbsp, tahini paste
- 1, garlic clove, crushed
- 1, green chilli, finely chopped
- 2 tbsp, lemon juice
For the tomato sauce
- 1 medium (130g), onion, finely chopped
- 2 tbsp, olive oil
- 450g, passata
- 1 tbsp, pomegranate molasses
To serve
- 35g, whole blanched almonds, toasted
- 5g, fresh parsley, roughly chopped
- 1, red chilli, finely chopped
- 30g, pomegranate seeds (optional)
Method
Preheat the oven to 180°C fan and line a baking sheet with baking parchment.
Put the bread pieces into a bowl with 35ml of the olive oil and mix well to coat. Lay the bread in one layer on the prepared baking sheet and bake for 17 minutes, or until golden and crispy. Leave aside for later.
Increase the oven temperature to 220°C fan. Put the aubergine chunks into a large bowl, add the remaining 35ml of olive oil, the sumac, paprika, ½ teaspoon of salt and a good grind of black pepper and toss well to coat. Arrange the aubergines on a lined baking sheet and roast for 25 minutes, or until golden and cooked through.
While the aubergine is cooking, make the yoghurt sauce. Put all the ingredients into a medium bowl, add ½ teaspoon of salt and mix well to combine. Store in the fridge until needed.
