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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.2
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 356.6 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 8.3 g
  • Protein: 12.6 g

View full nutritional breakdown of Eggplant Fetteh with Tomato calories by ingredient
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Eggplant Fetteh with Tomato

Submitted by: SNOWHIT

Introduction

Fell in love with This Eggplant Fetteh at a Jordanian restaurant. Fetteh refers to the pieces of bread.
This dish tastes very rich, so a little can go a long way. I would serve it with something else, like fattoush or another salad. Adapted the recipe from a source online:
http://desertcandy.blogspot.com
/2008/07/eggplant-fetteh.html. The original calls for more yogurt. I love yogurt and find this amount to be plenty. I add tomato which was in the restaurant version.
Fell in love with This Eggplant Fetteh at a Jordanian restaurant. Fetteh refers to the pieces of bread.
This dish tastes very rich, so a little can go a long way. I would serve it with something else, like fattoush or another salad. Adapted the recipe from a source online:
http://desertcandy.blogspot.com
/2008/07/eggplant-fetteh.html. The original calls for more yogurt. I love yogurt and find this amount to be plenty. I add tomato which was in the restaurant version.

Number of Servings: 8

Ingredients

    1 very large or 2 medium sized pita breads (or about 4 oz bread of any kind)
    1 can chickpeas, or 1 1/2 cups cooked from scratch, with their liquid
    2 medium sized eggplant
    1 quart canned tomatoes (I used home canned, use low sodium if store bought)
    1 18-ounce container Greek-style yogurt
    1 clove garlic
    2 tablespoons lemon juice
    2 tablespoons tahini
    1/4 teaspoon salt
    pomegranate molasses, for drizzling
    for garnish: pomegranate molasses and toasted pine nuts

Directions

1. Preheat oven to 450F. Pierce eggplant with a knife in several places, place on a baking sheet and roast in the oven until tender and collapsed, about 45 minutes.
2. Meanwhile, separate the pita breads in half and toast in the oven until golden brown and firm (watch carefully that they don't burn). Break pita into approximately 1-2 inch pieces and set aside.
3. In the bottom of a large bowl, smash the garlic clove with the salt with a fork until the garlic is pulpy. Add the lemon juice and tahini and stir to combine. Stir in yogurt.
4. Empty chickpeas with their liquid into a pan and bring to a simmer. Simmer chickpeas until they are tender and smush easily between your fingers, this often takes as long as 20 minutes.
5. When the eggplant has cooled slightly, slit open the eggplant and scoop out the flesh into a bowl, discarding the skin. Slightly crush the eggplant flesh with a fork.
6. Get out a casserole dish or large pyrex bowl. Spread some of the pita pieces over the bottom of the dish, ladle some of the chickpeas over top, then half of the tomatoes. Top with some of the eggplant. Drizzle yogurt mixture over top so that the surface is completely covered. Repeat layering Finish with a drizzle of pomegranate molasses, or pomegranate seeds or pine nuts. Serve immediately.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user WHITNEYBROOK.






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