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Chickpea & Eggplant Fatteh
30 min
Main
Servings
Total
30 minPrep
10 minCook
20 minContains
tree nut
sesame
Swap out
soy
gluten
Free from
peanut
Ingredients
Crunchy pitas
-
2pita breads, cut into bite-size pieces
-
1 Tbsp (15ml)olive oil
Yogurt sauce
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1 cup (250g)unsweetened soy Greek-style yogurt
-
1garlic clove, crushed
-
¼ tspsalt
Eggplant & chickpea mix
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½ Tbsp (8ml)olive oil
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1 tsp (2.3g)paprika powder
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1 tsp (2.7g)ground sumac
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¼ tspsalt
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2 Tbsp (33g)tomato paste
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1small eggplant, cut into 1 cm pieces
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1½ cups (245g)cooked chickpeas
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¼ cups (60ml)water
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⅓ cups (5g)fresh parsley, chopped
Toppings
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1 Tbsp (6g)toasted sliced almonds
-
¼lemon, zested, sliced into wedges
Make your own
Directions
- Preheat the oven to 390°F (200°C)*. Toss the pita and oil together on a baking tray. Spread out in a single layer and bake for 10 - 13 minutes, or until crispy.
- Meanwhile, combine the yogurt sauce ingredients in a small bowl.
- Add the oil to a sauté pan on medium heat. When hot, add the paprika, sumac, and salt. Cook for 1 minute to toast.
- Add the tomato paste, and cook for another 2 minutes.
- Then add the eggplant, chickpeas, water, and pomegranate molasses. Cover and cook for 10 minutes, or until the eggplant softens.
- When cooked, add the parsley and remove from the heat.
- Assemble with the chickpea mixture as the base, layer on the yogurt, and top with crispy pitas. Garnish with almonds and lemon zest, and serve with lemon wedges on the side. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store the yogurt sauce and eggplant-chickpea mixture separately in airtight containers in the fridge for up to 3 days.
- Store the pita in an airtight container on the counter for up to 2 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 12%
• pita bread
Proteins 27%
• unsweetened soy Greek-style yogurt
• tahini
• cooked chickpeas
• toasted sliced almonds
Fruits & Veggies 61%
• garlic clove
• tomato paste
• small eggplant
• fresh parsley
• lemon
Calcium
• unsweetened soy Greek-style yogurt
Fat
• olive oil
• tahini
• olive oil
• toasted sliced almonds
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Easy to make and super delicious! I will definitely make it again :)
This is delicious. Sweet and creamy and yet filling. Perfect for people who do not enjoy eggplant!
Made this for dinner tonight and it was a very unique mixture of flavours! Loved the simple yet flavourful sauce! And the chickpea and eggplant combination is not something me and my partner are used, to but it was a total hit! We didn't have pomegranate molasses on hand, and so used a combination of tamarind paste and maple syrup (5 tsp tamarind paste, 1 tsp maple syrup) and enjoyed it. Thank you for this recipe :)
First meal I’ve made with PUL and I’m hooked!
Loved this. I don't usually cook much middle eastern food so it's great to have a go to recipe. Next time I'm going to try 1 tablespoon of molasses instead of 2 to see if it is sweet enough with that - we are trying to cut back on added sugar. Will keep you posted.
Absolute winner in our household! 💯 We often order Lebanese/middle eastern take out and fatteh is one of our faves so was interested to see how this would compare and it absolutely did not disappoint! 👌🏾 I tweaked it a bit as I felt the pomegranate molasses gave it a sweet taste that to me needed balancing out so I added some sun-dried tomatoes and a teaspoon of their oil towards the end and it perfectly complimented the sweetness with a rich umami flavour 👌🏾
Easy and very delicious 🥰
Oh yeah! This is so quick and easy and is delicious. I increased the spices. Didn't even need the sauce if you're in a rush but wow it takes it next level with the sauce.
So I needed to use up some aubergines in the fridge and this recipe was perfect!
I changed a couple of things due to what we had in the house; using crushed up sundried and normal tomatoes instead of paste, instead of pita we had rice and had no yogurt so the sauce was just a tahini sauce.
This was so so simple and easy to make and is a great base that would pair well with a number of different carbs. Great flavours and a great new addition to our go to dinners!
Incredible dish, one of my go-tos when I’m looking for something delicious and easy to make!
This is going to be a staple meal for us, we love it so much! Easy to make and super filling.
Tasty! Hubby said it is the only eggplant dish he's ever liked. (To echo others - this is a recipe for 2, not 4. Lot of sauce left over.)
Very yummy! I had to substitute pomegranate molasses for balasamic vinegar and sugar as couldn’t find any and it ended up a bit tangy though still nice. I will keep hunting for pomegranate molasses though as I think it would probably be better with it. Cooking the aubergine needed longer than 10 minutes for me and I needed to add more water to stop it from burning.
I was also not sure if the quantities were for 4 people as entree or 2 people as main. I ended up doubling the quantity so that it was enough for 4 portions as main served with a side salad.
All in all very nice- thank you for the recipe!
My favorite! Easy to make!
Absolutely delicious! I do, however, second what other people said and would at leaste double the amount of chickpeas & eggplant. It’s currently more an entrée than a main, imo 😌
Amazingly delicious and simple to make.
Very nice, added slightly more salt and used zucchinis instead of eggplant because we didn’t have any. Worked well!
Yum! I didn’t have sumac so substituted for Thyme and oregano- the next day I made them into pita wraps for lunch and it was perfect!
I love this!
Very good recipe. As I didn’t have pomegranate molasses, I used agave instead, and the result was great! Many thanks, this app is helping me a lot going vegan and healthier!
Extremely delicious!
Pretty darn good, I recommend replacing salt with soy for more umami flavor though. Otherwise it feels a bit salad-y. :)
I made this and was like- surely this needs more spice! It I trusted the recipe and honestly it didn’t need anything else. It was fantastic 😍
Very nice flavors! If making for two people I would recommend to double the eggplant & chickpea mix 😉
Crowdpleaser! I added a bit more water than the recipe indicated, very very good! Great, different appetiser!
Oh my goodness. You are in for a treat. We had fairytail eggplants from our garden so I wanted to try this recipe. This dish did not disappoint. It was a 10/10 for my entire family. We absolutely loved the flavors and textures. My son had 2 -1/2 servings and licked his plate clean. Will definitely be making this often.
This was wonderful, such an amazing strong flavour. We used vegan chicken pieces instead of aubergine the first time. This will be a new favourite recipe! Also I can’t believe I’ve never baked pita into bite size pieces before. I’m going to be doing this a lot from now on and using them to dip into homemade hummus or guac!!
I just made this! I am not good in the kitchen as my hubby loves to cook. However, as I am not too fond of meat, I have to make an effort 😄 I burned the pitas, and had to remake them 🤭 but I made it to the end of the recipe, and I absolutely loved it 🙌♥️
Delicious recipe, but if eaten as a main dish I would increase the quantities considerably (I went for 8 portions to feed 3-4 people)
Wow, this really was super quick and easy! And such a great idea with the crispy pita pieces - great textures and flavours!
This is a brilliantly simple and tasty recipe - serve with additional pitta/a drizzle of molasses and some fresh pomegranate seeds. I used coriander instead of flat leaf parsley.