This Aubergine Fatteh is a middle eastern classic that is completely vegetarian and versatile. It’s one of my favourite recipes to make because it’s so easy and goes down really well on the dinner table. The combination of flavours is absolutely perfect; it’s a crunchy, full of savoury goodness platter that will leave you wanting more! I like topping with pomegranate because it goes beautifully with the garlic and lemon dressing.

With the traditional fatteh you normally have to fry the ingredients but with this one I roasted instead; a much healthier and wholesome alternative yet no compromise in flavour at all.

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Ingredients:

Aubergine:

2 medium aubergines, chopped into squares

1/4 cup olive oil

1 tsp salt

Square breads:

5 pita breads, cut into 1 inch squares

1/4 cup olive oil

2 tsp sumac

Yoghurt dressing:

2 cups yoghurt (Either greek/soya/coconut)

1/2 cup tahini

1 garlic clove

1/2 lemon, juice

Salt to taste

Toppings:

Toasted cashew nuts

Toasted pine nuts

2 tbsp olive oil

Handful parsley

Handful pomegranate seeds

Method:

Preheat the oven to 180C. Lay the aubergine onto a lined baking tray. Coat with olive and bake in the oven for 25-30 minutes until golden.

In another tray, lay the bread in one layer and coat with salt, sumac and olive oil. Bake for 15 minutes, until golden.

In a bowl, add the yoghurt and whip until smooth. Add the rest of the ingredients and mix well. If the dressing is thick, add water to thin out.

To layer, lay the bread at the bottom, then the aubergine, dressing and finely garnish with your toppings.

Serve and enjoy!