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Aubergine Fatteh

with chilli-garlic yoghurt and roasted baby potatoes

Megan - Hey, for now calling it a fatteh and not attaching a country to the name. Change it as you see suits best :)

Tags:
Veggie
Spicy
Allergens:
Wheat
Milk
Sesame
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Aubergine

2 unit(s)

Pita Bread

(Contains Wheat)

150 grams

Yoghurt

(Contains Milk)

1 pack(s)

Chickpeas

1 unit(s)

Garlic

2 sachet(s)

Harissa Spice Mix

1 unit(s)

Lemon

5 grams

Mint

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 unit(s)

Chilli

400 grams

Baby Potatoes

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Water

to taste

Pepper

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Nutrition Values

Energy (kJ)2854 kJ
Energy (kcal)682 kcal
Fat12.5 g
of which saturates3.7 g
Carbohydrate102.6 g
of which sugars16.4 g
Dietary Fiber11.3 g
Protein28.7 g
Cholesterol0 mg
Salt1.89 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Sieve
Grater
Baking Sheet with Baking Paper

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Drain and rinse the chickpeas in a sieve.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Add the chickpeas, half the harissa spice mix and a glug of oil. Season with salt and pepper. Lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.

2

Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Pop the aubergine onto a lined baking tray. Drizzle with oil, remaining harissa spice, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast the aubergine until soft and golden, 15-20 mins. Turn halfway through.

3

Peel and grate the garlic (or use a garlic press).
Halve the chilli and discard the core and seeds. Finely chop.
Pick the mint leaves and roughly chop (discard the stalks).

Zest and quarter the lemon.

4

Toast the pita bread for 4-5 mins in the oven.
Meanwhile, place a pan over medium heat (no oil). 
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.

5


Mix the yoghurt with 1 tbsp oil (double for 4p), hot toasted sesame seeds, garlic, chopped chilli (add less if you don't like the heat), half the chopped mint, lemon zest and a squeeze of lemon juice.
Season to taste with salt and pepper.

6

Tear the pita into bite-sized pieces. Dish up a spoonful each of roasted aubergine, chickpeas, potatoes and toasted pita onto plates. Top a spoonful of the yogurt onto them. Repeat the layers and top the dish with any remaining lemon quarters and mint.

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