I made these for a starter for dinner tonight. I love traditional Lebanese Fattee dishes – not just for their comical name, but their lovely blend of texture and taste. However, tonight I didn’t want to make a massive serving of it so created mini version which wouldn’t fill us up. I used what I had in the cupboards for the fillings and it worked really well. A combination of mild but tasty flavours and great texture.
Afghani, Turkish or Lebanese bread (pitta breads will also work) – enough for 12 discs
2 small, thin eggplants (sliced (1cm)
4 tablespoons olive oil
200g canned chickpeas
1/2 garlic clove (grated)
2 heaped tablespoons natural yoghurt
1 heaped teaspoon tahini
salt & pepper
1 tablespoon pine nuts
1 teaspoon za’atar
Preheat oven to 200ºC.
Heat a large frying pan with the olive oil over a moderate heat. Add the eggplant in one layer and gently fry it for 5 minutes either side until soft and browned (add a little more oil when you turn them if the pan gets too dry.) Drain the eggplant on paper towels, season with salt & pepper and leave to cool completely.
Combine the chickpeas (in their juices) and the garlic, cinnamon and some salt & pepper in a small pan. Bring to a simmer and reduce the heat to low. Cook for 10 minutes then remove from the heat and cover the pan.
Whisk together the yoghurt, tahini and a pinch of salt and set aside.
Dry fry the pine nuts for a few minutes until they are browned on the outside. Set aside.
Cut the bread with a cookie cutter into 6cm circles. Arrange in a single layer and bake between 10-20 minutes depending on the thickness of the bread until crispy.
To arrange the dish place a disc of bread then spoon over a little chickpea with a little cooking liquid, then a few eggplant slices, then another slice of bread, more chickpeas and eggplant and finally a large dollop of yoghurt. Sprinkle with the pine nuts and za’atar and a little parlsey and finally a drizzle of extra virgin olive oil.