If you've been following my blog for a while, you've probably noticed that I have a soft spot for aubergines. And you also know that my cousin once called me "aubergine". But hey: "Eggplant Fatteh" wasn't responsible for my figure at the time, which is why she called me that. Those were the chips I liked to shovel into myself in masses. Hello, my name is Rafik and I am a chip soholic ...
Fatteh, by the way, comes from the Arabic word "to pick apart". What is meant here is the cutting of the pita bread. Fatteh comes in several varieties. Whether with chicken, meat or vegetables - there are hardly any limits to the imagination. The characteristic feature is the bread in combination with the yoghurt sauce.
Even though this picture of the Fatteh looks a lot like a dignified dinner with a good sip of wine and nice conversation, it is actually a hearty breakfast.
The fried aubergine is topped with a wonderfully creamy sauce made from yoghurt with tahini and lots of garlic. This deliciousness is topped with pine nuts roasted in butter. And because the butter has already acquired such a nutty aroma through roasting, it cannot be missing from the yoghurt sauce.
But one thing is still missing: the bread chips! THE CHIPS!
My addiction! Yes, I am also addicted to chips made from flat bread. And especially when they are fresh out of the oven and smell so wonderful. My goodness. And they don't even need any fat...
The only thing that keeps me from starting my shredder is the prospect of garnishing this beautiful dish. And don't worry: even though the recipe looks like a lot of steps, it's still very quick and easy to make. Give it a try and let me know how you liked it.
Recipe for aubergine fatteh
The recipe is vegetarian, but also works wonderfully as a vegan version. Just replace the yoghurt and butter with soy yoghurt and margarine.
- Wash the aubergine, cut off the stalk and then cut the aubergine lengthwise into slices approx. 1 cm thick.
- Heat the olive oil in a pan and fry the aubergine slices in it for about 3 minutes per side. The aubergine must be nice and golden brown and soft.
- Put the fried aubergine slices on a plate and set aside.
- Preheat the oven to 170 °C.
- Cut the pita bread into small squares (approx. 2 - 3 cm).
- Place the pita bread squares on a baking tray in the hot oven for approx. 10 minutes.
- Remove the pita chips from the oven and set aside.
- Peel the garlic clove and crush it in a mortar with a little salt. The garlic must become a really fine paste.
- Mix the garlic mixture, yoghurt, mint, water, tahini, lemon juice and cumin together to make a delicious sauce and season with salt and pepper.
- Heat the butter in a small frying pan.
- Add the pine nuts and toss them in the butter until they are nicely browned. I sometimes even toast them a little over so that they get a little darker. The butter also gets a nutty flavour from the roasting.
- Place half of the aubergine slices per person on the plate.
- Pour the yoghurt sauce over it.
- Spoon the pine nuts and butter over the top.
- Sprinkle with breadcrumbs and coarsely chopped parsley.