Vegetarian

Eggplant Fetteh with Tomato is for Dinner.

Eggplant Fetteh with Tomato takes several minutes to prepare.

Eggplant Fetteh with Tomato takes several minutes to cook.

Eggplant Fetteh with Tomato makes 8 servings.

The ingredients for Eggplant Fetteh with Tomato are:

1 very large or 2 medium sized pita breads (or about 4 oz bread of any kind)
1 can chickpeas, or 1 1/2 cups cooked from scratch, with their liquid
2 medium sized eggplant
1 quart canned tomatoes (I used home canned, use low sodium if store bought)
1 18-ounce container Greek-style yogurt
1 clove garlic
2 tablespoons lemon juice
2 tablespoons tahini
1/4 teaspoon salt
pomegranate molasses, for drizzling
for garnish: pomegranate molasses and toasted pine nuts

Here is how you make Eggplant Fetteh with Tomato:

1. Preheat oven to 450F. Pierce eggplant with a knife in several places, place on a baking sheet and roast in the oven until tender and collapsed, about 45 minutes.2. Meanwhile, separate the pita breads in half and toast in the oven until golden brown and firm (watch carefully that they don't burn). Break pita into approximately 1-2 inch pieces and set aside.3. In the bottom of a large bowl, smash the garlic clove with the salt with a fork until the garlic is pulpy. Add the lemon juice and tahini and stir to combine. Stir in yogurt.4. Empty chickpeas with their liquid into a pan and bring to a simmer. Simmer chickpeas until they are tender and smush easily between your fingers, this often takes as long as 20 minutes.5. When the eggplant has cooled slightly, slit open the eggplant and scoop out the flesh into a bowl, discarding the skin. Slightly crush the eggplant flesh with a fork.6. Get out a casserole dish or large pyrex bowl. Spread some of the pita pieces over the bottom of the dish, ladle some of the chickpeas over top, then half of the tomatoes. Top with some of the eggplant. Drizzle yogurt mixture over top so that the surface is completely covered. Repeat layering Finish with a drizzle of pomegranate molasses, or pomegranate seeds or pine nuts. Serve immediately.Serving Size:?Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user WHITNEYBROOK.

The nutritional information for Eggplant Fetteh with Tomato is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 230.2

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 356.6 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 8.3 g
• Protein: 12.6 g

The dietary needs meet for Eggplant Fetteh with Tomato is Vegetarian