Fast Recipes

Spiced eggplant and chickpea fatteh

This fragrant and savoury Middle Eastern breakfast dish is just what you need to shake up your morning routine.

Photo: Alicia Taylor

Alicia Taylor
4 - 6

Fatteh is a Middle Eastern dish made of slightly stale or leftover bread that is briefly fried or baked and broken into pieces. The dish gets its name from the Arabic word, fatteh, which roughly means crushed or crumbs. Fatteh can be made with a variety of toppings, from meat to vegetables. To keep it vegetarian, we’ve used chickpeas and eggplant.


Spiced eggplant and chickpeas
Yoghurt sauce


1.Preheat oven to 220°C and line a large oven tray with baking paper. For spiced eggplant and chickpeas, place eggplant, chickpeas, spices and 2 tsp salt flakes in a large bowl. Drizzle with oil and toss to combine. Scatter over prepared tray and bake, tossing occasionally, until golden (15-20 minutes).
2.Meanwhile, place pita on a separate oven tray and drizzle with oil, sprinkle with sumac and season to taste. Bake until golden and crisp (6-8 minutes); break into rough 5cm pieces.
3.Heat olive oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, until beginning to soften (2 minutes). Add eggplant mixture, pomegranate molasses and lemon juice; season to taste and stir to combine.
4.Meanwhile, for yoghurt sauce, mix ingredients in a bowl and set aside.
5.To serve, lay pita bread pieces on a large platter. Top with eggplant and chickpea mixture and spoon over yoghurt sauce. Serve sprinkled with herbs, pine nuts and Aleppo pepper, and drizzle with extra oil.

Aleppo pepper, a ground mild chilli, is available from Turkish grocers.


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