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Aubergine Fetteh

Aubergine Fetteh - Layered roasted Aubergine, toasted pitta or flat breads, a garlicky yoghurt and pan fried pine nuts.
5 from 2 votes
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Lunch
Cuisine Middle Eastern

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
 

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

Aubergine

  • 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

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

Yoghurt

  • 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.

Assemble

  • 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. 
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