Eggplant Fatteh

فاطمه المولديChef

Ingredients

• Bread, toasted
  2 loaf
• Eggplant, sliced and salted
  1 piece
• Yogurt, equivalent to a cup
  200 grams
• Parsley, washed and chopped
  1 bunch
• Garlic, minced
  2 clove
• Pine nuts, fried
  0.5 cup
• Almonds, fried
  0.5 cup
• Boiled Chickpeas
  0.5 cup
• Salt
  0

Steps

1. 1

   In a dish, place half of the toasted bread.

   Required Tools:

   🍳

   Dish

   5 min
2. 2

   Fry the salted eggplant slices and add them to the toasted bread.

   Required Tools:

   Frying Pan

   10 min
3. 3

   Mix the garlic, yogurt, a little water, and salt well, and pour half of the mixture over the eggplant.

   Required Tools:

   🍳

   Bowl

   5 min
4. 4

   Add the remaining toasted bread, top with chickpeas, the rest of the yogurt mixture, then garnish the dish with pine nuts, fried almonds, and parsley, and serve the eggplant fatteh hot.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Boiled Chickpeasper 100g

Energy164 kcal

Protein8.86 g

Total Fat2.59 g

Carbohydrate27.42 g

Dietary Fiber7.6 g

Total Sugars4.8 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags