This is my take on Fatteh.....baked aubergine, roasted chickpeas, gluten free pitta, garlic lemon tahini yoghurt, cumin, parsley and sumac. I worked with a Palestinian client for four years, learning his family recipes and introducing him to my recipes. This is one (of many) I learnt during that time. I changed it a little by roasting the chickpeas in a little extra virgin olive oil and salt. They take on a lovely golden colour and become slightly crunchy. Get all of your ingredients ready in bowls around your plate and then stack it up!
Serves 2 large portions
preparation time - 15min
Cooking time - 20min
Ingredients:
For the Pitta:
For the Sauce:
- 100g dairy-free sugar-free yoghurt, this should be at room temp not cold so remove it from the fridge before you intend to use it
- 1/2 a clove of garlic (this is down to personal preference, the garlic is raw so much more potent than if cooked, start by adding a small amount to your yoghurt, blend, taste and then add more if needed)
- 1/2 freshly squeezed lemon
- 1 tbsp tahini
- 2 tsp toasted and ground cumin (you can also use pre ground cumin but the flavour won't be as punchy)
- A little sumac
Other:
Method
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Pre heat your oven to 200c.
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To make the pitta, mix the coconut flour, psylium, salt and baking powder in a large bowl. Add the oil, mix in. Add the water incrementally. Roll into balls. Use 2 sheets of baking paper to flatten each ball. Cook in dry frying pan. *For this recipe overcook so the flatbread becomes crisp. Set to one side and, once cool, tear into pieces.
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Drizzle a little oil on a baking tray. Add the aubergine slices and then flip them over, this ensures they have oil on both sides.
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Bake the aubergine slices till soft and browned, this should take around 15 minutes. You can grill them if you prefer.
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In a separare tray mix the chickpeas with a drizzle of olive oil and a good dash of salt, put them onto a baking tray and roast for around 15 minutes.
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Make the yoghurt sauce by blending the yoghurt, garlic, lemon juice, tahini and salt.
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Get all of the composite parts in bowls and around your serving plate. Tear the pitta into pieces and scatter on the plate, then add the toppings in this order - aubergine, chickpeas, yoghurt, cumin, parsley, sumac.
Serve and eat immediately.
Chef
Vegan Chef Day - Day Radley
Day Radley is an international professional chef & food writer. Having healed her own toxic relationship with food she now helps women all over the world do the same.
She regularly writes for UK & International Food magazines, has been featured on Sky News. She works as health food consultant for international brands and as a personal chef and cooking teacher in London.
Day is considered a leading pioneer of simple modern simple cooking and is passionate about ditching the rules and making food and eating fun again.
Instagram: www.instagram.com/veganchefday
Website & Blog: www.veganchefday.com
