Vegan Eggplant Fatteh Recipe
This recipe is a modern fusion of the classic Arabic eggplant fatteh and classic Mexican nachos. Vegan Middle Eastern Nachos recipe! It is a simple, healthy, and flavorful recipe. This Middle Eastern dish is bursting with bold spices that will make you forget about meat!
Ingredients
Ingredients for Crispy pita:
- 3 pita bread medium size
- 5 tbsp olive oil
- 2 garlic cloves minced
- 3 tbsp pomegranate molasses
Ingredients for the eggplants mixture:
- 2 eggplants large
- ½ cup Plant Pioneers Vegan mince defrosted
- 1 red onion medium size
- 3 tsp salt
- 2 tsp black pepper
- 1 tbsp Lebanese 7 spice blend
- 1 tsp cumin powder
- 1 tsp coriander powder
- ¾ tsp chipotle pepper powder
- 1 tbsp pomegranate molasses
Ingredients for yogurt-tahini sauce:
- 3 garlic cloves minced
- ⅓ cup lemon juice
- 2 cups KOKO Dairy free coconut yogurt
- ½ cup tahini
- ½ tbsp pomegranate molasses
- salt & pepper to taste
Essential toppings:
- sumac powder
- pomegranate seeds
- chopped parsley
- pine nuts toasted
Instructions
Instructions for making crispy pita:
- Preheat oven to 180℃
- In a small bowl , mix the olive oil, garlic and pomegranate molasses.
- Cut the pita bread into triangles, using a pastry brush or your hands cover each pita bread with the oil mixture till well-coated.
- Transfer the coated pita bread to a baking tray and put them in a single layer so they crisp up. Pop the tray in the oven and bake till golden crispy for about 10 minutes. Do check after 5 minutes if they need flipping so they toast perfectly. Once done leave it aside to cool.
Instructions for making the eggplant mixture:
- Peel the eggplants and chop them into small pieces.
- Heat olive oil in a pan and add chopped onion, cook for 5 minutes then add your chopped eggplants and cook for another 5 minutes. Add salt and pepper and the rest of the spices and cook for 15 minutes.
- Add the defrosted vegan mince and cook for 10 minutes, or until the eggplants are fully cooked. Taste and adjust the seasoning.
- Add pomegranate molasses, mix, and turn the heat off. Set a side to cool till you prepare the sauce.
Instructions for making the yogurt sauce:
- In a bowl add mince garlic, lemon juice, coconut yogurt, and tahini. Mix all to combine. Taste and season with salt and pepper. Add pomegranate molasses, mix to combine, and set aside.
- Now you have all of your eggplant fatteh components ready, it is time to assemble the dish. Into a big glass bowl or small single plate, start first layering the crispy pita bread, top it with the eggplant-vegan mince mixture and then lastly drizzle the creamy yogurt-tahini dressing on top. Sprinkle sumac powder, and add chopped parsley, pomegranate seeds, and toasted pine nuts. Serve and enjoy.