Eggplant Fatteh Recipe

How To Make Eggplant Fatteh

Ingredients

• 2 cans (14 oz.) Chickpeas, drained and rinsed
• 4 lbs. plain Lebanese or Greek style yogurt
• 1 Medium Eggplant (approximately 1 lb.)
• ½ cup Tahini
• 4 tbsp. lemon juice
• 1 tsp. salt
• ¾ tsp. garlic, minced fine
• ½ cup olive oil
• ½ cup pine nuts
• ¼ tsp. Aleppo pepper (for garnish)
• ¼ cup Sunflower oil to coat the eggplant
• Pita chips, crumbled

Directions

Preheat oven to 350 F. Peel eggplant in strips and cut in 2 inch cubes, toss with sunflower oil and sprinkle lightly with salt.  Bake in a sheet pan for about 20-25 minutes until golden brown.  Remove from oven and lay them on a tray lined with paper towels to soak up any excess oil.

Drain chickpeas and add fresh water to cover (keeping a good 1-2 inches above the chickpeas) and 1/2 tsp. salt in a sauce pan on medium high heat.  Bring to a boil, reduce heat and simmer covered for 30 minutes. You may need to add a little water to the chickpeas, to maintain enough water so they’re immersed.  Once cooked through, remove from heat and place the chickpeas in a bowl and reserve ½ cup of chickpea water.