middle-eastern

Eggplant and Chickpea Fatteh with Yogurt Tahini

Name: Eggplant and Chickpea Fatteh with Yogurt Tahini
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 196 g eggplant (cubed); 102 g cooked chickpeas (drained); 16 g olive oil; 110 g plain yogurt; 16 g tahini; 16 g lemon juice; 5 g garlic; 43 g pita bread; 8 g fresh parsley; 2 g salt

This roasted dish pairs eggplant with cooked chickpeas, plain yogurt and tahini. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

23 g Protein

74 g Carbohydrates

33 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

196g eggplant (cubed) 49 kcal
102g cooked chickpeas (drained) 167 kcal
16g olive oil 141 kcal
110g plain yogurt 67 kcal
16g tahini 95 kcal
16g lemon juice 5 kcal
5g garlic 7 kcal
43g pita bread 118 kcal
8g fresh parsley 3 kcal
2g salt 0 kcal

Cooking instructions

eggplant (cubed)olive oilsalt
Heat oven to 425 F (220 C). Toss eggplant with olive oil and a pinch of salt; roast 18-22 minutes until browned and tender.
cooked chickpeas (drained)salt
Warm chickpeas in a small pan with 2-3 tablespoons water and a pinch of salt; simmer 3 minutes.
plain yogurttahinilemon juicegarlic
Whisk yogurt, tahini, lemon juice, minced garlic, and a little water until creamy and pourable.
pita bread
Toast or warm pita until crisp, then break into bite-size pieces.
eggplant (cubed)cooked chickpeas (drained)plain yogurttahinipita bread
Assemble: layer pita, chickpeas, and roasted eggplant in a bowl. Spoon yogurt tahini over the top.
fresh parsley
Finish with chopped parsley and serve immediately.