We’ve got Farah from @farahscuisine sharing her eggplant fatteh recipe with us this week. I am so excited for this recipe because I love eggplants but never really know what to make with it. 😛 Thank you Farah for not only sharing the recipe and the mouthwatering pictures (so instagrammable! :P), but also the story behind fatteh ❤
I am Farah, a wife and a mom of 2 kids. I was born in Lebanon but raised in Kuwait. My family moved back to Lebanon when I was a teenager and there I completed my studies in Business Administration. Then I worked in the Hotel Industry for 6 years in the Finance Department.
When I got married I moved to Zambia with my husband, he runs a bakery factory. I started working with him experimenting on pastries and confectionary and that is when I became passionate and enjoyed the art of baking. Thereafter I developed interest in cooking as well. I used to love taking risks with combining different flavors from Mediterranean to Asian.
Now I am back in Lebanon and have decided to share my love for cooking and baking with others who enjoy delicious foods and want to try different flavors.
I hope you will enjoy this simple yet mouthwatering dish from my homeland, this is a healthy dish and a delight for vegetarians. It is supper nutritious and fulfilling and you can choose to have it either for breakfast or lunch.
This dish is called FATTEH which means ‘tearing bread into small pieces’. It is an amazing combo made with garlic flavored yogurt poured over fried pita bread, boiled chickpeas, fried eggplant and topped with fried pine nuts.
This dish has lasted hundreds of years, evolving to become the most popular breakfast in Lebanon to this day. Our culture was conscious in food consumption. Old as the history of our forefathers, “Fatteh” was the breakfast of peasants, preparing them for a long day in the fields.
Fatteh can be made a number of ways which include using ground beef, chicken or eggplant depending on your preferences. Personally, my favorite is the Eggplant Fatteh that I will share the recipe with you.
Preparation time: 10 mins Cooking time: 20 mins Serving: 4 portions
- 500 g plain yogurt
- 500 g canned chickpeas drained and rinsed
- 1 big eggplant
- 3 pita bread cut into small pieces and fried or toasted
- 2 garlic gloves crushed
- 2 Tbsp. Tahini
- 1 Tbsp. lemon juice
- 1 tsp salt
- ¼ tsp ground cumin
- ¼ tsp paprika
- ½ cup water
- 1/3 cup pine nuts
- 2 Tbsp. butter
- Peel the eggplant and leave a few strips of skin on for texture, then cut it into 1-inch cubes.
2. In a deep skillet, heat cooking oil and fry the eggplant pieces until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
3. In a separate bowl, whisk together the yogurt, tahini, garlic, lemon juice and ½ tsp salt until smooth. Set aside.
4. Put the chickpeas in a small pot along with ½ cup water and simmer over medium-high heat for about 10 min, until the water has mostly absorbed and the chickpeas are heated through. Season with cumin, paprika and ½ tsp salt. Remove from the heat.
5. In a small frying pan melt butter over medium heat, add the pine nuts and stir them to coat with the butter. Continue cooking, stirring frequently, until the nuts are golden.
6. In a deep serving plate, arrange fried pita bread pieces in an even layer.
7. Add fried eggplant pieces.
8. Top with warm chickpeas.
9. Pour over the yogurt-tahini sauce.
10. Top with extra fried pita bread, eggplant and sprinkle with pine nuts. Garnish with parsley, pomegranate seeds and serve immediately!