Eggplant Fatteh with Chickpeas
with flatbread chips and chopped walnuts
Tags:
Veggie
Allergens:
Milk
•Sesame
•Wheat
•Walnuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
50 g
Organic full-fat yogurt
(Contains Milk)
½ piece
Eggplant
½ piece
Lemon
½ piece
Garlic
15 g
Tahini
(Contains Sesame)
¼
Tomato paste
½ pack
Chickpeas
5 g
Fresh flat leaf parsley
(May be present Celery)
½ sachet(s)
Ras el hanout
1 piece
Tomato
1 piece
Wholewheat Lebanese flatbread
(Contains Wheat)
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
Water for the sauce
½ tablespoon
Balsamic vinegar
Nutrition Values
Energy (kJ)2822 kJ
Calories674 kcal
Fat32.4 g
Saturated Fat5.5 g
Carbohydrate67.9 g
Sugar19.9 g
Dietary Fiber15.6 g
Protein21.4 g
Salt0.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200 °C.
- Cut the eggplant into 1cm cubes.
- Transfer the eggplant to a parchment-lined baking sheet and a light drizzle of olive oil, season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 - 18 minutes.
Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
2
- Cut the flatbread into bite-sized strips. Divide them on a parchment-lined baking sheet. Drizzle with a light drizzle of olive oil, and season to taste with salt and pepper.
- Add to the oven, above the eggplant, in the last 5 - 7 minutes.
- Drain the chickpeas, season to taste with salt and pepper.
- Heat a frying pan on medium-high heat, Fry the chickpeas for 8 -10 minutes. In the last minute add the ras el hanout.
3
- Crush or mince the garlic, roughly chop the parsley and dice the tomato.
- Heat a clean frying pan and add the garlic, tomato, tomato paste, water, balsamic vinegar and honey. Let it simmer for 2 - 4 minutes.
- When the eggplant is ready, add the eggplant to the sauce and simmer for one more minute.
- Cut half of the lemon into wedges and juice the rest into a small bowl.
4
- In the small bowl of the lemon juice, mix in the yoghurt and tahini. Season to taste with salt and pepper.
- Transfer the eggplant with sauce to deep plates.
- Top with the yoghurt-tahini sauce and the chickpeas.
- Garnish with parsley and walnuts. Serve with the lemon wedges.