Fatteh Batinjan

Whilst browsing menus of traditional restaurants in Jordan, researching an upcoming trip, I came across this dish in the vegetarian section. Fatteh, layers of crispy fried pita bread with a chickpea and yogurt is  typically eaten for breakfast but the addition of aubergine and the spiced lentils makes it a more substantial main meal. 

Ingredients
serves 2 (as a main)

2 aubergines, diced
2 traditional flat breads or pita (about 100g each), roughly chopped
200g cooked lentils, small variety like puy or French green lentils 
2 tsp Seven Spices
½ tsp Salt
½ tsp Black Pepper
240g chickpeas, tinned (drained weight)
350ml natural yogurt
2 tbsp lemon juice 
3 garlic cloves, crushed
40g tahini
25g butter
1 tsp salt
2 tsp pine nuts
Vegetable oil for deep-frying or olive oil for baking

Method

Peel the aubergine and dice into cubes, not too small and not too big. Salt them then place in a bowl. Cover and set aside for at least half an hour.

Remove the yogurt from the fridge to reach room temperature.

Bring the deep fat fryer to a medium heat. Rinse the aubergine with water and pat dry with kitchen paper. Test the oil is hot enough by dropping in a cube of aubergine. If it sizzles then fry all the aubergines until golden. 

Repeat with the chopped pieces of flatbread. Fry until golden brown and crispy.

Drain and set aside. Keep warm in an oven set to 150C.

Alternatively you could bake them in an oven set to 200C, coated in a tablespoon of olive oil roast for about half an hour. 

In the meantime add the yogurt, tahini, garlic, lemon juice and salt into a large bowl and mix well. Taste and adjust the seasoning if you feel it needs it. 

Next pour the chickpeas (and cooking water) into a small saucepan over a medium heat and warm gently for 5 minutes. 

In a dry pan over a medium heat toast the pine nuts, being careful not to burn them. 

Also slowly melt the butter in a small saucepan over a low heat. Turn up the heat a little and continue to cook until it starts to foam and turn golden brown. Remove from the heat. 

Pour a tablespoon of oil over into a frying pan and heat over a medium to high temperature. Add the Bharat spice and fry for a few seconds before adding the cooked lentils. Season with salt and pepper. 

When you're ready to assemble the dish drain the warm chickpeas with a slotted spoon and add to the yogurt. You should be capable of pouring the yogurt sauce so add a little of the cooking water if needed. It all depends how thick was your original yogurt. 

In two shallow bowls place most of the fried bread on the bottom. Spoon over the chickpeas in a yogurt sauce. Then scatter a few more crispy bread piece around the edges. Add the aubergines to the centre of the dish. Flatten it out a little before adding the spiced lentils. 

Garnish with the toasted pine nuts, chopped parsley and a drizzle of brown butter and some extra yogurt sauce. 

Serve immediately whilst the bread is still crispy.