This is my take on Fatteh.....baked aubergine, roasted chickpeas, gluten free pitta, garlic lemon tahini yoghurt, cumin, parsley and sumac. I worked with a Palestinian client for four years, learning his family recipes and introducing him to my recipes. This is one (of many) I learnt during that time. I changed it a little by roasting the chickpeas in a little extra virgin olive oil and salt. They take on a lovely golden colour and become slightly crunchy. Get all of your ingredients ready in bowls around your plate and then stack it up!
Serves 2 large portions
preparation time - 15min
Cooking time - 20min
For the Pitta:
- 60g Clearspring Organic Gluten Free Coconut Flour
- 2 tsp psylium husk powder
- 1/2 tsp Clearspring Traditional Unrefined Sea Salt
- 1 tsp baking powder
- 40ml Clearspring Organic Coconut Oil (Unrefined & Raw) - melted
- 120ml boiling water
For the Sauce:
- 100g dairy-free sugar-free yoghurt, this should be at room temp not cold so remove it from the fridge before you intend to use it
- 1/2 a clove of garlic (this is down to personal preference, the garlic is raw so much more potent than if cooked, start by adding a small amount to your yoghurt, blend, taste and then add more if needed)
- 1/2 freshly squeezed lemon
- 1 tbsp tahini
- 2 tsp toasted and ground cumin (you can also use pre ground cumin but the flavour won't be as punchy)
- A little sumac
- 1 large aubergine - cut into rounds 1.5cm thick
- Clearspring Organic Italian Extra Virgin Olive Oil
- Clearspring Traditional Unrefined Sea Salt
- 1/2 Jar Clearspring Bio Kitchen Organic / Demeter Chickpeas - drained and rinsed
- A handful of flat parsley, roughly chopped
Pre heat your oven to 200c.
To make the pitta, mix the coconut flour, psylium, salt and baking powder in a large bowl. Add the oil, mix in. Add the water incrementally. Roll into balls. Use 2 sheets of baking paper to flatten each ball. Cook in dry frying pan. *For this recipe overcook so the flatbread becomes crisp. Set to one side and, once cool, tear into pieces.
Drizzle a little oil on a baking tray. Add the aubergine slices and then flip them over, this ensures they have oil on both sides.
Bake the aubergine slices till soft and browned, this should take around 15 minutes. You can grill them if you prefer.
In a separare tray mix the chickpeas with a drizzle of olive oil and a good dash of salt, put them onto a baking tray and roast for around 15 minutes.
Make the yoghurt sauce by blending the yoghurt, garlic, lemon juice, tahini and salt.
Get all of the composite parts in bowls and around your serving plate. Tear the pitta into pieces and scatter on the plate, then add the toppings in this order - aubergine, chickpeas, yoghurt, cumin, parsley, sumac.
Vegan Chef Day - Day Radley
Day Radley is an international professional chef & food writer. Having healed her own toxic relationship with food she now helps women all over the world do the same.
She regularly writes for UK & International Food magazines, has been featured on Sky News. She works as health food consultant for international brands and as a personal chef and cooking teacher in London.
Day is considered a leading pioneer of simple modern simple cooking and is passionate about ditching the rules and making food and eating fun again.