How to Make Eggplant and Potato Fatteh

Ingredients

• 1 large eggplant
• 1 large potato
• 1/2 cup cooked chickpeas
• 1 large Arabic pita bread
• 1 clove garlic, crushed
• 3 cups yogurt
• 3 tablespoons tahini
• Salt to taste
• Olive oil
• 1 tablespoon pomegranate seeds for garnish
• 1 tablespoon chopped parsley for garnish
• Hot pepper powder to taste
• Note:
• We can prepare chickpea fatteh the same way, and add minced or cubed meat or trotters and tongues on top.

Method

1. We cut the eggplant and potatoes into small cubes and fry them in plenty of oil, or place them on a baking tray with a drizzle of oil and roast them in the oven for a quarter of an hour.
2. We cut the Arabic bread into squares and fry them in plenty of oil for seconds until the bread is golden; you can also toast the bread in the oven.
3. In another bowl, we mix the garlic, yogurt, and tahini with salt and a drizzle of olive oil.
4. We place the bread at the bottom of the serving dish. We distribute the eggplant, potatoes, and chickpeas over the bread. We pour the yogurt mixture over them and garnish with pomegranate seeds and parsley and sprinkle the hot pepper.
5. Note:
6. We can prepare chickpea fatteh the same way, and add minced meat or pieces or trotters and tongues on top.