Eggplant Fettah Recipe
Chickpeas, Lamb confit, yogurt sauce, pomegranate
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Eggplant
Slice the eggplants into rounds, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Cook the Eggplant
In a large skillet, heat 2 tbsp of olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Set aside.
Prepare the Chickpeas
If using canned chickpeas, drain and rinse them. Heat them in a saucepan with a splash of olive oil, cumin, minced garlic, salt, and pepper over medium heat for about 5 minutes.
Assemble the Fettah
In a serving dish, layer the fried eggplant, followed by the chickpeas and lamb confit. Drizzle with yogurt sauce and top with pomegranate seeds and chopped parsley.
Serve
Serve warm, garnished with additional yogurt and herbs if desired.
