Fetteh Eggplant & Humus
20Min
Easy
Ingredients
6
Servings
ingredient_quantity
recipe ingredient
3
large
Eggplant, peeled and diced
2
tsp
salt
5
pieces
Pita bread
1
Medium
Onions, finely chopped
1
tbsp
Vegetable Oil
2
cups
Chickpeas
2
cubes
Maggi® Chicken Bouillon
3
cups
Yoghurt
0.5
cup
Tahini
2
tbsp
Parsley, fresh
.
Nutrition Value
Energy
619.14 kcal
Protein
29.46 g
Carbohydrates
81.61 g
Fats
22.84 g
Information per serving
Instruction
20 Minutes
-
Step 1
Prepare eggplant by peeling and cutting into wedges. Sprinkle salt and allow bitter juices to drain out. Wash off salt and pat dry before baking in oven or frying in oil. Set aside and allow to cool slightly. -
Step 2
Bake bread pieces in oven until crispy and golden. Then set aside. -
Step 3
In a medium pan, sauté onions in vegetable oil until soft. Add chickpeas, MAGGI® Chicken Bouillon, and water and cook over medium heat for 5 mins until water is absorbed. -
Step 4
Meanwhile, prepare sauce by combining yogurt, tahini, lemon juice and parsley, and mix until smooth. -
Step 5
To assemble, place a layer of bread on a serving dish, arrange eggplant over the top and spoon chickpea mix over the eggplants. Top with prepared yogurt sauce before serving.
