Curried Eggplant and Chickpea Fatteh

This is a modified Fatteh. Cumin, coriander, and garam masala add a curry flavor. This uptake on the fatteh makes it even more delicious. The curried eggplants and chickpeas topped with creamy yogurt and nuts tastes like heaven when scooped with pita chips. This can be served for breakfast or as a snack. This can be served in individual portions instead of serving it in a big platter. I love to serve it both the ways and is a great party appetizer.

I have used both eggplants and chickpeas to make this more protein rich and fiber rich. The creaminess of the yogurt is balanced by the spices. Eggplants are roasted with cumin, coriander, cayenne, ginger, and Sumac. Chickpeas are sautéed with ginger, garlic, turmeric, garam masala, and cayenne. These are then spread on a platter, topped with yogurt, sprinkled with cilantro, pine nuts, toasted cumin, cayenne, and sumac. Sumac is sprinkled on fatteh. But I have used to add the flavors in each layer. 

Sumac has a mild tart, lemony and with fruity odor. This spice is dark red in color (made from the dried berries from sumac flowers) and blends very well with many seasoning ix. Zaatar has sumac and love the flavor it adds. Sumac in widely used in Mediterranean  and Middle Eastern cooking. It is widely used as a sprinkle or garnish.

This is my post for this month's #ImprovCookingChallenge. The two ingredients for this month are sumac and yogurt. Nicole of Cookaholic Wife hosts this event. The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page.

Eggplant - 6 cups, cubed

Salt - 3/4 tsp

Sumac - 1 tsp

Cumin powder - 1/2 tsp

Coriander powder - 1/2 tsp

Cayenne - 1 tsp

Ginger powder - 1/2 tsp

Oil - 1/4 cup

Chickpeas - 1.5 cup, cooked

Salt - 1/2 tsp

Ginger - 1 tsp, chopped

Garlic- 1 tsp, chopped

Cayenne - 1/2 tsp

Garam masala - 1/2 tsp

Cilantro - 1 tsp, chopped

Pine nuts - 3 tbsp, toasted

Tahini - 2 tbsp

Greek yogurt - 1.5 cup

Salt - 1 tsp

Sumac - 1/2 tsp

Cayenne - 1/4 tsp

Cilantro - 2 tbsp

Cumin - 1 tsp, toasted

Preheat the oven to 400 degrees F. To the eggplants, add salt, sumac, cumin powder, coriander powder, cayenne, powdered ginger, and oil. Toss, spread as a single layer on a baking sheet and bake for 30 minutes, tossing once in between. Remove from the oven and let it cool.

Add tahini, and salt to yogurt. Combine thoroughly and keep aside. In the meantime, Heat oil in a pan, add the ginger and garlic. Sauté briefly, and add the cooked chickpeas. Add the salt, cayenne, turmeric, and garam masala. Mix thoroughly and cook for 4-5 minutes. Sprinkle with a little cilantro. Set aside.

For the assembly: Smear a little yogurt mixture on the bottom of the serving plate. Distribute eggplants evenly on the followed by chickpeas. Add the rest of the yogurt on top spreading evenly. Sprinkle with pine nuts and toasted cumin. Sprinkle some cumin powder, sumac, and cayenne. Garnish with cilantro.

 Stack some pita chips on the side to scoop fatteh.