Lebanese spiced chickpeas & eggplant with pita

Lebanese spiced chickpeas & eggplant with pita

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From
New Feast
Photographer
Alan Benson

This is our take on a traditional and very popular dish called fatteh. There are endless versions of this all around Lebanon (and other parts of the Levant) but all include stale, fried or toasted pita as a base, which is then topped with yoghurt and chickpeas – and then anything else that takes your fancy!

Some versions of fatteh use spiced lamb or chicken, but we favour eggplant – and for this recipe, the long, Japanese variety, with its rich flavour and silky texture. It’s a brilliant way of using up bits of leftover bread, but the complex layering of spices and the contrasting textures make it much, much more than the sum of its parts.

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