Delicious and earthy middle-eastern flavours, coupled with refreshing tart yoghurt and sweet bursts of pomegranate. This Fatteh inspired dish is eaten with pita chips for dipping . It is so good that when you run out of pitas, you’ll want to use a finger to scrape your plate!
I saw this dish cooked by Nigella Lawson when she guest starred on Masterchef Australia earlier in the summer. (Note: nothing like the North American versions – it’s seriously my favourite TV show ever). I headed to the grocery store for ingredients that very day and cooked it up for dinner while the recipe was still fresh in my mind.
Nigella has a beautiful photo of it on her website and an excellent description of it being like middle-eastern nachos, but no corresponding recipe as it’s featured in her new cookbook. I haven’t seen a copy of it yet, so I’m not yet sure how close my version comes…I’ve obviously made one major adjustment – substituting veggie ground for the ground beef (which we don’t eat). Other than that I think my version of Eggplant Fatteh covers all the bases.
My husband and I eat this for dinner as pictured. I serve this to the kids as individual components that they can choose and assemble themselves. They’re still young enough to dislike too much mixing of foods 🙂
The leftovers don’t keep great as the combination has a tendency to get a bit gluggy in the fridge. Your best bet is to keep the components separate and assemble for each diner on their own plates. That way you can save the leftovers in separate containers. Even then I suggest you eat the next day.
This Eggplant Fatteh is light enough for summer, but earthy and filling enough to carry through into the colder months. I expect it’ll be making appearances year round at our house!
- 2 TBSP Canola Oil
- 1 ONION Peeled and finely chopped
- 1 EGGPLANT Diced
- 1/2 PACKAGE VEGGIE GROUND
- 1 TSP GROUND CORRIANDER
- 1 TSP TOASTED GROUND CUMIN
- 1 CUP PLAIN YOGHURT
- 2 CLOVES GARLIC Peeled and finely chopped
- 1 LEMON Juiced
- 1/2 POMEGRANATE Seeds
- 1/4 CUP PINE NUTS
- 1/2 CUP CILANTRO Gently chopped
- 4 PITAS Halved, sliced into wedges
Prepare the Eggplant
- Add the oil and onion to a large frying pan over medium heat. Saute until onions are just beginning to soften.
- Add the eggplant and cook until the eggplant has absorbed the oil and is fully cooked through.
- Add the veggie ground, corriander, cumin and a splash of water. Cook, stirring regularly until the spices are cooked and the mixture is combined well. Season well with salt.
Prepare the yoghurt
- Mix yoghurt, garlic and lon juice to a bowl. Mix thoroughly and season with salt to taste.
Prepare the pita and toppings
- Cut the pitas and arrange on a large baking sheet. Broil for 3-minutes until crisp and browned.
- Prepare the cilantro, pomegranate and pine nuts - mis en place.
- Pile the eggplant mixture on a large platter. Top with yoghurt, then pomegranate, pine nuts and cilantro. Serve with pita chips.