Aubergine Fetteh – Layered roasted Aubergine, toasted pitta or flat breads, a garlicky yoghurt and pan fried pine nuts.
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.
Aubergine Fetteh - Layered roasted Aubergine, toasted pitta or flat breads, a garlicky yoghurt and pan fried pine nuts.
- 3 large Aubergines Cut into 1 1/2 cm rounds
- Olive Oil For for brushing
Flatbreads or Pittas
- 2 Flatbreads or Pittas
- Olive Oil
- Salt and Pepper
- 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
- Small Handful mixed Parsley and Mint Leaves roughly chopped
- Handful Pomegranate Seeds
- 75 grams Pine Nuts
Preheat oven to Gas Mark 7/220 degrees C.
Place aubergine slices on an oven tray and brush with olive oil on both sides. Sprinkle with salt and roast for 30 minutes.
Split open the flatbread/pitta and cut into triangles. Brush with olive oil. Sprinkle with salt and pepper and bake for 10 minutes.
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.
Combine the yoghurt, lemon juice and garlic/chilli, salt and cinnamon in a large bowl.
When the aubergine is done, remove from the oven and allow to cool. Place in a shallow dish with the yoghurt on top.
In a dry pan toast the pine nuts and add on top of the yoghurt.
Sprinkle with pomegranate, pitta bread and parsley.