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Eggplant fatteh with spiced chickpeas & yoghurt tahini sauce

25 MIN


Serving amount:
  • 1 chickpeas pack
  • 1 cumin ground sachet *
  • 1 Greek yoghurt tub
  • 2 flatbreads
  • 1 tahini tub
  • 1 slivered almonds pack
  • 2 eggplants
  • 1 lemon
  • 1 garlic clove
  • 1 parsley bunch *

Pantry staples: Olive oil, salt, pepper, butter

Allergens: Garlic, wheat, sesame, gluten, yeast, dairy, nuts (almond)

Specialised equipment: 2 lined baking trays, microplane grater

Chef's note: Traditionally, fatteh is eaten for breakfast but also in the evenings. 

* Use half of the cumin provided. Parsley is used across all dishes. The tabbouleh dish will require the most.


1. Prepare the ingredients

Preheat oven to 210C fan forced. Cut theeggplant into 2cm cubes. Tear or cut the bread into squares. Finely chop or mince the garlic. Wash and drain the chickpeas. Zest and juice the lemon. Finely chop 2 tablespoons per person of parsley* leaves. 

2. Cook the eggplant

Place the eggplant in a bowl and coat well with olive oil, salt and pepper. Spread the eggplant on a lined baking tray and cook in the preheated oven for 25 minutes or until golden and cooked through.

3. Cook the bread

Meanwhile, place the bread pieces in the same bowl you had the eggplant in. Coat with olive oil and a pinch of salt. Spread the bread on a lined baking tray and cook in the oven for 5 minutes or until crisp and golden. 

4. Make the yoghurt sauce

Combine the tahini with the Greek yoghurt, garlic, lemon juice to taste and salt to taste.

5. Cook the chickpeas

Heat a splash of oil in a frying pan over a medium heat. Add the chickpeas, cumin*, a splash of water and a splash of lemon juice and cook for 3 minutes or until the chickpeas are heated through. When serving, remove the chickpeas with a slotted spoon.

6. Cook the almonds

Melt 2 teaspoon of butter per person in a frying pan over low heat. Add the almonds and toast for 2 minutes or until browned. Keep an eye on them as they may brown quicker.

7. To serve

Layer the fatteh according to your preference but finish with the yoghurt sauce, some lemon zest and parsley. Top with the almonds as well as the butter from the pan.