• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Lunch

    8th March 2018 Dinner

    Home » Lunch

    Aubergine Fetteh

    Sharing is caring!

    7 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    Aubergine Fetteh - Layered roasted Aubergine, toasted pitta or flat breads, a garlicky yoghurt and pan fried pine nuts.

    Aubergine Fetteh in bowl topped with pomegranate and toasted pitta

    This is the kind of food that I wish Middle Eastern Restaurants would serve. Why? Because I have never seen it served in the UK and it is delicious. Like absolutely unbelievably delicious.

    I have made a lighter version of this dish but I have to emphasise that it is just as delicious as the original version. Fetteh is often made with lamb mince. I have omitted that here because I wanted a vegetarian version on the site as well as a meat one which will be added at a later date. Fetteh or Fatteh is a forgiving dish and people often mix it up by adding or taking away bits and bobs. The end result though is always similar and always yummy. 

    The layering is important and the garlicky yoghurt too. As well as the pine nuts and bread you use. The Pine nuts are often fried in ghee or butter. I dry pan fry mine and I think they are lovely with or without butter. The bread is often fried, i have oven baked mine because it really does taste awesome anyway. The aubergine can be pan fried or baked in the oven. I use either method. Just depends on if I want to chill whilst the aubergine is cooking or I want to stand over it whilst it is being cooked.

    Apparently its International Woman's Day today. The strength of women always amazes me and I love that that women are finally being celebrated. Apparently international women's day is celebrated every year, yet this is the first I have heard of it. LOLS. There are so many women that I admire and so many of them are not celebrated as much as they should be. When we think of strong women, most of us think of our mothers, grandmothers and sisters without who life would not be the same. 

    P.s. Link to an awesome dip that goes nicely with this and more toasted pitta can be found here - Muhammara.

    5 from 2 votes
    Print

    Aubergine Fetteh

    Aubergine Fetteh - Layered roasted Aubergine, toasted pitta or flat breads, a garlicky yoghurt and pan fried pine nuts.

    Course Lunch
    Cuisine Middle Eastern
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes

    Ingredients

    Aubergines

    • 3 large Aubergines Cut into 1 1/2 cm rounds
    • Olive Oil For for brushing
    • Salt

    Flatbreads or Pittas

    • 2 Flatbreads or Pittas
    • Olive Oil
    • Salt and Pepper

    Yoghurt

    • Olive Oil
    • 2 small Garlic Cloves sliced finely
    • 1 tsp Aleppo Chilli Flakes
    • 500 grams Plain Yoghurt
    • 2 tbsp Lemon Juice
    • Salt to taste
    • 1/8 tsp Cinnamon

    Toppings

    • Small Handful mixed Parsley and Mint Leaves roughly chopped
    • Handful Pomegranate Seeds
    • 75 grams Pine Nuts

    Instructions

    1. Preheat oven to Gas Mark 7/220 degrees C.

    Aubergine

    1. Place aubergine slices on an oven tray and brush with olive oil on both sides. Sprinkle with salt and roast for 30 minutes.

    Pitta Bread

    1. Split open the flatbread/pitta and cut into triangles. Brush with olive oil. Sprinkle with salt and pepper and bake for 10 minutes.

    Yoghurt

    1. Heat a little oil over medium high heat and add the garlic and chilli flakes. Cook for 2-3 minutes. Remove the contents of the pan to a small bowl and set aside.

    2. Combine the yoghurt, lemon juice and garlic/chilli, salt and cinnamon in a large bowl.

    Assemble

    1. When the aubergine is done, remove from the oven and allow to cool. Place in a shallow dish with the yoghurt on top. 

    2. In a dry pan toast the pine nuts and add on top of the yoghurt. 

    3. Sprinkle with pomegranate, pitta bread and parsley. 

     

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Lunch

    • Korean Egg Drop Sandwich with Beef Bulgogi
    • Chicken Naanwich
    • Gigli pasta with Chickpeas
    • Dry Masala Prawns Fry (Indian)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • The BEST Homemade Dark Chocolate Brownies
    • No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Easy Freezer Friendly Mini Pizzas
    • Caramelised Brown Sugar Carrots

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    7 shares