A NOMVEX RECIPE
Syrian aubergine and chickpea fatteh
Vegetarian2 servings≈ 55 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Aubergine380 g
- Cooked chickpeas250 g
- Bread130 g
- Plain yoghurt220 g
- Tahini35 g
- Garlic6 g
- Lemon juice22 ml
- Olive oil20 ml
Declared allergenic ingredients: cereals containing gluten, milk, sesame. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Dice aubergine and roast at 210°C for 25 minutes; toast bread until crisp.
Warm pre-cooked chickpeas; whisk yogurt, tahini, garlic and lemon into a smooth sauce.
Layer bread, chickpeas and aubergine; spoon over sauce just before serving to preserve crunch.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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