Fatteh mit Kichererbsen und Aubergine

Zutaten

• 2 pita bread
• 1 Tbsp olive oil
• 1 cup unsweetened soy Greek-style yogurt
• 1 1/2 Tbsp tahini
• 1 garlic clove
• 1/4 tsp salt
• 1/2 Tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp ground sumac
• 1/4 tsp salt
• 2 Tbsp tomato paste
• 1 small eggplant
• 1 1/2 cup cooked chickpeas
• 1/4 cup water
• 2 Tbsp pomegranate molasses
• 1/3 cup fresh parsley
• 1 Tbsp toasted sliced almonds
• 1/4 lemon

Zubereitung

1. 1

   Preheat the oven to 400°F (200°C). Toss the pita and oil together on a baking tray. Spread out in a single layer and bake for 10 to 13 minutes, or until crispy.

2. 2

   Meanwhile, combine the yogurt sauce ingredients in a small bowl.

3. 3

   Drizzle the oil in a sauté pan over medium heat. When hot, add the paprika, sumac, and salt. Cook for 1 minute to toast.

4. 4

   Add the tomato paste, and cook for another 2 minutes.

5. 5

   Then add the eggplant, chickpeas, water, and pomegranate molasses. Cover and cook for 10 minutes, or until the eggplant softens.

6. 6

   When cooked, add the parsley and remove from the heat.

7. 7

   Assemble with the chickpea mixture as the base, layer on the yogurt, and top with crispy pitas. Garnish with almonds and lemon zest, and serve with lemon wedges on the side. Enjoy!