Break the fast, spread the love

Spiced eggplant and chickpea fatteh

SERVES 4-6 //PREP TIME 20 MINS //COOK 20 MINS

2 Lebanese pita bread
60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
1 tsp ground sumac
1 red onion, thinly sliced
2 tsp pomegranate molasses
1 tbsp lemon juice
2 tbsp each coarsely chopped flat-leaf parsley, mint and coriander Toasted pine nuts and Aleppo pepper (see note), to serve

SPICED EGGPLANT AND CHICKPEAS

2 eggplants (450gm each), trimmed, cut into 2cm pieces
400 gm can chickpeas, drained and rinsed, dried
1 tsp each ground cumin, smoked paprika and ground allspice

YOGHURT SAUCE

420 gm (1½ cups) natural yoghurt
2 tsp lemon juice
1 garlic clove, finely chopped
2 tsp honey
2 tsp hulled tahini
½ tsp ground cumin

1 Preheat oven to 220°C and line a large oven tray with baking paper. For spiced eggplant and chickpeas, place eggplant, chickpeas, spices and 2 tsp salt flakes in a large bowl. Drizzle with oil and toss to combine. Scatter over prepared tray and bake, tossing occasionally, until golden (15-20 minutes).

Meanwhile, place pita on a separate oven tray and drizzle with oil, sprinkle with sumac and