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Roasted aubergine fatteh

Roasted aubergine fatteh

  • Starter

Crisp pita and tender roasted aubergine topped with yogurt-tahini sauce and golden pine nuts.

Active time25 min

Cooking30 min

Total1 h

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Ingredients

  • 1 lemon
  • 1 garlic clove
  • 1 large aubergine
  • a quarter of a cup of fresh parsley
  • 1 tsp salt for the aubergine
  • 1 tsp sumac for the aubergine
  • 2 cups of plain yogurt
  • a quarter of a cup of olive oil for the bread
  • a quarter of a cup of olive oil for the aubergine
  • 2 tbsp olive oil for the pine nuts
  • ½ tsp sweet paprika
  • a quarter of a cup of pine nuts
  • ¼ tsp salt for the sauce
  • half a cup of tahini
  • 4 20 cm round pita breads
  • 2 tsp sumac for the bread

Preparation

  1. Heat the oven to 220 °C. Wash the aubergine and peel in alternating strips. Cut into roughly 2.5 cm cubes. Coat with the aubergine oil, salt, sumac and paprika. Spread on a paper-lined tray and roast for about 30 minutes, until golden and very tender.

    1 large aubergine
    1 tsp salt for the aubergine
    1 tsp sumac for the aubergine
    a quarter of a cup of olive oil for the aubergine
    ½ tsp sweet paprika
    • oven
    • peeler
    • knife
    • chopping board
    • baking tray
    • baking paper
    • spatula

  2. While the aubergine roasts, cut the pitas into small squares. Coat with the bread oil and sumac. Spread on a separate paper-lined tray and bake for about 12 minutes, watching near the end, until golden and crisp.

    a quarter of a cup of olive oil for the bread
    4 20 cm round pita breads
    2 tsp sumac for the bread
    • knife
    • chopping board
    • oven
    • baking tray
    • baking paper

  3. Peel and crush the garlic. Squeeze the lemon. Beat the yogurt smooth with a fork, then mix in tahini, garlic, lemon juice and sauce salt.

    Use for the recipe: half a lemon (prepare 1 lemon).

    half a lemon
    1 garlic clove
    2 cups of plain yogurt
    ¼ tsp salt for the sauce
    half a cup of tahini
    • garlic press
    • citrus juicer
    • bowl
    • fork

  4. Heat the pine-nut oil in a small pan and toast the nuts, stirring, until pale gold. Remove from the heat as soon as golden.

    2 tbsp olive oil for the pine nuts
    a quarter of a cup of pine nuts
    • small frying pan
    • spatula

  5. Wash and chop the parsley. Take the trays out with oven gloves. Just before serving, layer crisp pita, aubergine, sauce and pine nuts with their oil on a platter. Scatter with parsley and serve immediately.

    a quarter of a cup of fresh parsley
    • oven gloves
    • serving platter
    • spoon
    • knife
    • chopping board

Allergens

  • Gluten
  • Milk
  • Sesame
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Roasted aubergine fatteh