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 and 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’m fairly certain 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. She’s got 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. For the kids I serve components that they can choose and assemble themselves as 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!