Eggplant Fatteh


Culinary consultancy
Serves 6 | Prep/cooking 30 mins
  • 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
  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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