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Aubergine Fatteh

Aubergine Fatteh

with chilli garlic yoghurt and roast baby potatoes

Fatteh is a dish that consists of pieces of flatbread covered with a range of delicious ingredients depending on what region you're in. The recipe is Egyptian and Levantine in origin, and as such is often bursting with middle eastern flavours. This veggie version features chickpeas, aubergine and a spicy garlic yoghurt.

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

Ingredients

Serving amount

1 unit(s)

Aubergine

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

500 grams

Baby Potatoes

2 unit(s)

Flatbread

(Contains Wheat)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)3301 kJ
Energy (kcal)789 kcal
Fat13 g
of which saturates3.6 g
Carbohydrate127.4 g
of which sugars17.6 g
Dietary Fiber11.3 g
Protein31.8 g
Cholesterol0 mg
Salt2.27 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

Roast the Potatoes
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. Pop onto a lined baking tray along with the chickpeas
  • Toss with half the harissa spice mix, salt, pepper and a glug of oil.
  • Roast on the top shelf of the oven until chickpeas are crispy and potatoes are tender, 25-35 mins.

TIP: Use two baking trays if necessary!

Bake the Aubergine
2
  • Meanwhile, trim the aubergine, then halve lengthways. Chop into 1cm pieces. 
  • Pop onto a separate lined baking tray.
  • Toss with remaining harissa spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
  • Roast in the oven until soft and golden, 15-20 mins. Turn halfway through.
Get Prepped
3
  • Meanwhile, 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.
Toast the Sesame Seeds
4
  • Pop the flatbread bread into the oven to toast, 4-5 mins.
  • 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: Keep an eye on them so they don't burn!

Make the Spicy Yoghurt
5
  • Mix the yoghurt with 1 tbsp oil (double for 4p).
  • Stir in the garlic, toasted sesame seeds, chopped chilli (use less if you don't like spice), half the chopped mint, lemon zest and a squeeze of lemon juice.
  • Season to taste with salt and pepper.
  • Tear the flatbread into bite-sized pieces.
Garnish and Serve
6
  • Dish a spoonful of roasted aubergine, chickpeas, potatoes and toasted flatbread onto plates. 
  • Spoon over a dollop of your spicy yoghurt
  • Repeat the steps above until you've used all your ingredients.
  • Top it all off with a sprinkling of chopped mint.
  • Serve any remaining lemon wedges alongside for squeezing over.
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