Aubergine Fatteh
with chilli-garlic yoghurt and roasted baby potatoes
Megan - Hey, for now calling it a fatteh and not attaching a country to the name. Change it as you see suits best :)
Ingredients
1 unit(s)
Aubergine
2 unit(s)
Pita Bread
(Contains Wheat)
150 grams
Yoghurt
(Contains Milk)
1 pack(s)
Chickpeas
1 unit(s)
Garlic
2 sachet(s)
Harissa Spice Mix
1 unit(s)
Lemon
5 grams
Mint
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 unit(s)
Chilli
400 grams
Baby Potatoes
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Water
to taste
Pepper
Nutrition Values
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Drain and rinse the chickpeas in a sieve.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Add the chickpeas, half the harissa spice mix and a glug of oil. Season with salt and pepper. Lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Pop the aubergine onto a lined baking tray. Drizzle with oil, remaining harissa spice, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast the aubergine until soft and golden, 15-20 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press).
Halve the chilli and discard the core and seeds. Finely chop.
Pick the mint leaves and roughly chop (discard the stalks).
Zest and quarter the lemon.
Toast the pita bread for 4-5 mins in the oven.
Meanwhile, place a pan over medium heat (no oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
Mix the yoghurt with 1 tbsp oil (double for 4p), hot toasted sesame seeds, garlic, chopped chilli (add less if you don't like the heat), half the chopped mint, lemon zest and a squeeze of lemon juice.
Season to taste with salt and pepper.
Tear the pita into bite-sized pieces. Dish up a spoonful each of roasted aubergine, chickpeas, potatoes and toasted pita onto plates. Top a spoonful of the yogurt onto them. Repeat the layers and top the dish with any remaining lemon quarters and mint.
