Eggplant Fatteh

EGGPLANT FATTEH

Culinary consultancy
Serves 6 | Prep/cooking 30 mins
INGREDIENTS
  • 400 g grilled eggplants
  • 150 g chickpeas, cooked
  • 100 g cherry tomatoes, confit
  • 400 g yogurt
  • 50 g tahina
  • 100 g pesto sauce
  • 10 g garlic, crushed
  • 20 g pine nuts, grilled
  • 100 g pita bread
  • Sprinkle of white pepper
  • 4 g salt
PREPARATION
  1. In a bowl, mix the eggplants with the chickpeas, half of the cherry tomatoes and half of the pesto sauce. Place in a bowl.
  2. Toast the bread and add on top of the eggplant mix.
  3. In a bowl, mix the yogurt with the tahini and the garlic. Mix well till you get a creamy consistency.
  4. Season with salt and white pepper.
  5. Pour the tahini mixture on top of the pita bread.
  6. Garnish with pine nuts, cherry tomatoes and pesto sauce. Enjoy!
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