- Healthier living
- Egg free
- Lactose free
- Nut free
- Peanut free
- Soy free
- Shellfish free
- Seafood free
- Diabetes friendly
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
With tender roasted eggplant, crispy pita bread and a garlicky yoghurt sauce, our wholesome fatteh is part salad, part dip and altogether delicious.
- Serves4
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 1 1/3 cups (275g) dried chickpeas, rinsed and drained
- 1 (150g) eggplant, chopped
- 1 tsp olive oil
- 2 tsp sumac
- 1 tsp ground cumin
- 1 wholemeal flatbread
- 1/2 cup (140g) Coles Simply Light Greek Style Yoghurt
- 1 tbs tahini
- 1 garlic clove, crushed
- 1/4 cup (60ml) lemon juice
- 1 spring onion, thinly sliced
- 1/4 cup (60g) pomegranate arils (seeds)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Add chickpeas to a large saucepan and cover with 4 cups (1L) water. Bring to a boil over high heat. Reduce heat to low and simmer for 45 mins or until tender. Skim the surface during cooking to remove foam. Drain and rinse under cold water until cool.
Step 2
Meanwhile, preheat oven to 180ºC. Combine eggplant, oil, sumac and cumin on a large baking tray. Bake for 15 mins or until golden. Toss chickpeas through the eggplant mixture.
Step 3
Place bread on a baking tray and bake for 10 mins or until crisp. Cool slightly. Break into pieces.
Step 4
Combine yoghurt, tahini, garlic and lemon juice in a small bowl. Season with pepper.
Step 5
Arrange bread and eggplant mixture on a serving dish, top with yoghurt mixture and sprinkle with spring onion and pomegranate to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: If you have canned chickpeas in your cupboard you can easily use them instead of dried chickpeas. When buying chickpeas look for low or no sodium. Drain the chickpeas and rinse them under cold water, then pat dry with a paper towel. You will need two cans for this recipe.
Clever storage: Transfer the remaining chickpeas to a glass jar or an airtight container and store them in the fridge.
Use it up: Make the most of any leftover tahini by using it in both sweet and savoury dishes like a pineapple slice recipe or sesame chicken with noodles.
What is eggplant fatteh?
Named after the Arabic word for crumbs, fatteh originated as a frugal way of using old flatbread. Originating in Egypt and then travelling down the east coast of the Mediterranean, including Israel and Lebanon, this classic dish is a breakfast recipe favourite and is also one of the dishes served to break the fast at Ramadan and Eid al-Fitr. This easy-to-prepare recipe can also be eaten as a shared snack or as a vegetarian addition to a Middle Eastern feast.
What goes into this chickpea fatteh?
Eggplant and chickpeas both feature heavily in Middle Eastern cuisine, whether used separately in dips like baba ganoush or hommus, or combined in a vegetarian tagine or delicious tray bake recipe. Chickpeas are one of the oldest cultivated foodstuffs and provide a budget-friendly way of getting protein, fibre and carbs into your diet. Although eggplants have no real protein, they’re often used as a meat substitute due to their hearty flavour and texture. We use a small round eggplant (known as Italian or globe) rather than a slender Japanese or Lebanese eggplant, which is best used for grilling or stir-frying. Stirring tahini into light yoghurt gives a rich nutty creamy taste to the garlicky sauce. The jewel-like pomegranate arils not only add pops of colour, but they provide a fresh crunch and slightly acidic tang.
How to make fatteh: the different types
Recipes for this classic Middle Eastern salad vary from region to region. Lebanese fatteh is sprinkled with toasted pine nuts rather than pomegranate and is often topped with grilled chicken. Egyptian fatteh is a little more elaborate and is often prepared with steamed rice placed over the crisp bread, followed by shredded slow-braised lamb and then topped with a chilli sauce rather than yoghurt.
Try these serving suggestions for fatteh
When it comes to serving fatteh we like to place it on a large platter for everyone to share, but you can make individual plates if you’re serving it for breakfast. Fresh sprigs of coriander can also be used to top the dish, as well as thinly sliced spring onions for a flavour hit. Fatteh is also a lovely fresh and simple dish to serve as part of a Middle Eastern banquet, along with a shirazi salad, almond falafels and kibbeh.
FAQs
Fatteh Middle Eastern-style dip
- Serves4
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 1 1/3 cups (275g) dried chickpeas, rinsed and drained
- 1 (150g) eggplant, chopped
- 1 tsp olive oil
- 2 tsp sumac
- 1 tsp ground cumin
- 1 wholemeal flatbread
- 1/2 cup (140g) Coles Simply Light Greek Style Yoghurt
- 1 tbs tahini
- 1 garlic clove, crushed
- 1/4 cup (60ml) lemon juice
- 1 spring onion, thinly sliced
- 1/4 cup (60g) pomegranate arils (seeds)
Description
With tender roasted eggplant, crispy pita bread and a garlicky yoghurt sauce, our wholesome fatteh is part salad, part dip and altogether delicious.
Method
Step 1
Add chickpeas to a large saucepan and cover with 4 cups (1L) water. Bring to a boil over high heat. Reduce heat to low and simmer for 45 mins or until tender. Skim the surface during cooking to remove foam. Drain and rinse under cold water until cool.
Step 2
Meanwhile, preheat oven to 180ºC. Combine eggplant, oil, sumac and cumin on a large baking tray. Bake for 15 mins or until golden. Toss chickpeas through the eggplant mixture.
Step 3
Place bread on a baking tray and bake for 10 mins or until crisp. Cool slightly. Break into pieces.
Step 4
Combine yoghurt, tahini, garlic and lemon juice in a small bowl. Season with pepper.
Step 5
Arrange bread and eggplant mixture on a serving dish, top with yoghurt mixture and sprinkle with spring onion and pomegranate to serve.