This palestinian eggplant fatteh is just what you need to make on days you want to make something flavourful but not time consuming. It has the perfect flavour and texture combination that is going to make you and your guests salivate! It can be served as a snack to share with family and friends or a complete meal in itself.
I made this Palestinian Eggplant Fatteh recently to pay homage to the lost souls in the sad war between Israel and Palestine. It’s can be easily made prepared vegan (if you skip out the meat) and the flavour and texture profile is so complex! The soft eggplant pieces with the tangy yoghurt and the crunchy pita chips makes the perfect combination! You are gonna love it!
How to prep the Eggplant Fatteh ahead of time:
- You can roast the eggplant and refrigerate in an airtight container. When its time to serve, heat them in the oven or microwave
- For the pita chips, you can roast them until crispy and store in a container at room temperature.
- The sauce can also be made ahead of time and stored in the fridge. You can adjust the consistency later with water or lemon juice.
- Layer the dish right before serving, do not layer it beforehand.
Layering the Eggplant Fatteh:
- First start with a cast iron skillet to roast the eggplant. You can use the same skillet to layer your fatteh.
- Then add the garlic-y yoghurt sauce on top of the eggplant.
- Finally arrange the pita chips, roasted chickpeas, parsel and drizzle some olive oil on top.
I hope you give this dish a go and tag me on socials if you do!
Vegan Palestinian Eggplant Fatteh
Ingredients1x2x3x
- 1 large eggplant sliced in cubes
- 1 tsp Salt
- 2-3 tbsp Extra virgin olive oil
- 1.5-2 cups plain yogurt
- Juice of 1/2 lemon
- 3 cloves of garlic
- 2-3 whole wheat pitas / pita chips I used Indian rotis which worked perfectly well too
- Chopped fresh parsely optional
Instructions
- Preheat the oven to 180C and bake the eggplant in a generous drizzle of olive oil and some salt.
- Cut up pita bread and toast them in the oven to make pita chips.
- In a separate bowl mix the yoghurt, minced garlic and lemon juice.
- When ready to serve, layer the yoghurt mix over the roasted eggplant, then the pita chips (you can also layer them on the bottom), top with roasted chickpeas and fresh parsley!
Here I am presenting to you my favourite easy vegan cardamom snickerdoodle cookies. These cookies literally melt in your mouth, they are that soft! These cardamom snickerdoodle cookies are vegan, soy-free, palm oil-free, and can be made gluten-free too!
I have been making these cookies and it has been an audience favorite (on my instagram ) for some time now, so I highly recommend you all make it. It goes so well with a cup of tea or coffee. They are the perfect treat to share with friends and family!
For those of you wondering what substitutions to make, I have put together a list here because this recipe easily customizable. There is no excuse for not making it!
INGREDIENTS and SUBSTITUTIONS for these cookies
- Flour – I used regular all purpose flour here but you can also sub with a gluten-free flour mix.
- Cardamom – You may choose to use seeds of green cardamom pods or pre-ground cardamom.
- Sugar – The cookie is made with brown sugar. You can use any sugar you have available or even replace half of it with zero-cal sugar granules.
- Butter – I use vegan butter but I bet you can sub for a nut butter or any kind. I usually make cookies with tahini (for those with nut allergies) or peanut butter.
- Cinnamon – I used cinnamon powder to roll the cookie dough balls in. You can choose to use it or not.
Hoping you enjoy this recipe and please tag me on social media if you get to making it. I am always available on Instagram if you DM me. If you have any questions regarding this recipe, feel free to drop in a hi and ask away. Happy cookie-ing!!
MORE COOKIES FROM THE BLOG
- Tahini chocolate chip cookies
Cardamom Snickerdoodle Cookies (V)
Ingredients1x2x3x
Wet mixture:
- 1/2 cup (107 g) vegan butter, slightly softened
- 1/2 cup 100 g granulated sugar
- 1/4 cup 100 g brown sugar
- 2 tsp vanilla extract
- 2 tbsp plant milk
Dry mixture:
- 4-5 cardamom pods or 1 tsp ground cardamom
- 1+1/2 cup (204 g) all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon sugar coating:
- 1/4 cup (50 g) granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 180C/375F.
- Whisk together the vegan butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add plant-based milk and vanilla extract. Cream once again.
- Take the cardamom pods and separate the pods from the shell. Grind them using a mortar and pestle and add that to the mix.
- Combine the dry mixture (flour, cinnamon, baking soda, and salt) in another bowl and add that to the wet mix. Stir together with a wooden spoon until everything is combined.
- Chill for 2-3 hours and then scoop out and roll the dough into desired size.
- Make the cinnamon sugar coating by combining granulated sugar and cinnamon in a plate. Coat each ball in the cinnamon sugar.
- Transfer cookie dough balls to a lined baking tray. Bake for 11-12 minutes or just until the edges start to firm up. Allow cookies to cool for 5 minutes on the baking sheet before enjoying.
Notes
All hail the great chana masala that is so easy to make, meal prep friendly, naturally vegan, gluten-free and so comforting! This is an ADDICTIVE and fool-proof (if you have the ingredients) chana masala recipe that you will keep coming back to. Perfect for batch prepping and for a hearty Indian meal. it goes great with all kinds of breads and rice. I highly recommend you give it a try this weekend
Origin and Meaning
Chana masala (as popularly known as in western cultures), also called chole masala. In Indian cuisine it is known as chole masala due to the various kinds of spices used. “Masala” meaning blend of spices, “chana” meaning chickpeas. This dish is quite popular in North Indian Punjabi cuisine, but other Indian regions also make chole in different styles.The color and taste of the dish depends upon the recipe used.It is great for vegans and vegetarians.
How to Make Chana Masala (tips and hacks)
Like I said, there are many variations of this dish and here is my take on a quick and delicious chana masala. Add whole spices, (I used cumin seeds, peppercorns, cardamom and bay leaf) and sauteed them in some oil for up to a minute. Spice flavours molecules are not water soluble, they only infused in oil. . Add the chopped onions, then. Remember, the more you let the onions caramelize, the more delicious flavor tones you can reap out of it. Not to say it wont be delicious even if you don’t wait until caramelization.
I, then, add in the aromatics: green chilies, garlic, ginger and let that cook for a couple minutes. These aromatics are highly important to give this curry a great depth of flavor. Then we add the tomato puree, the powdered spices and let it all come together for a while.
Serve with a fresh squeeze of lemon and chopped coriander/cilantro leaves. Chickpeas add plenty of fiber, texture, and protein, and puréed tomatoes add body and richness.
How to Store Chana Masala
Chana masala can be stored in the refrigerator in an air-tight container for up to 4 days. You can also batch prep it and freeze it. Take it out of the freezer and place it in the refrigerator section the night before consumption.
If you are not a fan of chickpeas and still want to enjoy a yummy Indian meal, check out this 1-pot daal recipe . Also, super comforting and easy to make!
For other chickpea based recipes checkout this palestinian fatteh:
https://beextravegant.com/palestinian-eggplant-fatteh-vegan-middle-eastern-dish/
Let me know if you give this recipe a go, tag me on Instagram if you do! Feel free to ask me questions regarding the recipe.
Easy Chana Masala
Ingredients1x2x3x
- 2½ cups freshly cooked or canned chickpeas with water (if freshly cooked)
- 2 tbsp oil
- 1 large onion chopped
- 1 can tomato puree or 2 medium tomatoes chopped
Whole Spices (you can use powdered versions):
- 2 small bay leaves
- 1 tsp peppercorns
- 1 tsp cumin seeds
- 3 green cardamoms
- 1 stick cinnamon optional
- 2 to 3 cloves optional
Aromatics:
- 1 knob ginger
- 4 cloves of garlic
- 2 green chilli peppers to taste
- Powdered spices:
- 1½ tbsp red chili powder adjust as desired
- 1 tsp ground turmeric
- ½ to ¾ tsp Salt to taste
- 1½ tsp garam masala adjust to taste
- 1½ tsp ground coriander
Garnishes:
- Fresh coriander leaves cilantro chopped finely
- 1/2 lemon juiced
Instructions
- Heat 1 tbsp oil in a pan. Add your whole spices, (I used cumin seeds, peppercorns, cardamom and bay leaf) and cook for 30 to 60 seconds until fragrant.
- Add chopped onions and cook at medium low heat until caramelised.
- Add aromatics: ginger, garlic, green chilli peppers & saute for 1 minute.
- Next add pureed tomatoes and saute until the tomatoes change colour and the raw smell goes away.
- Then add powdered spices: turmeric, red chili powder, coriander powder and garam masala.
- Cook this for another 5 minutes and then add the chickpeas along with the chickpea water.
- Bring to boil, cover and cook at medium to low heat for 10-15 minutes.
- Top with fresh coriander leaves, squeeze of lemon juice and serve with Indian flatbread or basmati rice.
Nutrition
Vegan Palestinian Eggplant Fatteh
Ingredients1x2x3x
- 1 large eggplant sliced in cubes
- 1 tsp Salt
- 2-3 tbsp Extra virgin olive oil
- 1.5-2 cups plain yogurt
- Juice of 1/2 lemon
- 3 cloves of garlic
- 2-3 whole wheat pitas / pita chips I used Indian rotis which worked perfectly well too
- Chopped fresh parsely optional
Instructions
- Preheat the oven to 180C and bake the eggplant in a generous drizzle of olive oil and some salt.
- Cut up pita bread and toast them in the oven to make pita chips.
- In a separate bowl mix the yoghurt, minced garlic and lemon juice.
- When ready to serve, layer the yoghurt mix over the roasted eggplant, then the pita chips (you can also layer them on the bottom), top with roasted chickpeas and fresh parsley!
