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Aubergine Fetteh

Dishes Created By

Warm yoghurt and aubergine with fresh tomato shredded pitta crisps

  • Ottolenghi
  • Serves Six


  • 4 aubergines, skin peeled lengthways in alternate strips so that it looks like zebra stripes, then sliced widthways into 1½-2cm rounds (1.2kg)
  • 120ml olive oil
  • 1½ thin pitta (100g), stale or fresh
  • 2 garlic cloves, finely sliced
  • 1 tsp aleppo chilli flakes (or ½ tsp regular chilli flakes, as an alternative)
  • 300g natural yoghurt (around 4 per cent fat)
  • 2 tsp lemon juice
  • 2 tomatoes, roughly grated and skin discarded (100g)
  • 10g mint leaves, roughly torn
  • black pepper
  • salt

Cooking Instructions

  1. Preheat the oven to 220C
  2. Arrange the aubergine slices over 2 or 3 large parchment-lined baking trays. Use 4 tablespoons of the oil to brush over the slices, turning them over to brush both sides, and sprinkle with ½ a teaspoon of salt and plenty of pepper. Roast for 30 minutes, until the aubergines are soft and brown, and then remove from the oven. Reduce the heat to 180C.
  3. Split open the two parts of the pitta, as you do when stuffing it, and then pull apart and separate them. Roll each half into a tight roulade and use a large knife to slice it into long thin strips, 2-3 millimetres wide.Place them in a medium bowl and mix with 2 tablespoons of oil, 1/8th teaspoon salt and plenty of pepper. Spread out on a small baking tray and bake for 10 minutes, until the bread is golden brown and crisp. Remove from the oven and set aside.
  4. Add the remaining 2 tablespoons of oil to a small saucepan and place on a medium-high heat. Add the garlic and chilli flakes and heat for 2-3 minutes, until the garlic just starts to brown. Pour into a small bowl to stop the garlic cooking any further and set aside.
  5. Add the yoghurt to a large sauté pan and place on a medium heat. Warm through for 4-5 minutes until it starts to steam: don’t take it any further than this as the yoghurt will split. Add the lemon juice, cooked aubergine, 4 tablespoons of water and ¼ teaspoon salt and continue to cook for 5 minutes, stirring gently on occasion, until the yoghurt just starts to thicken.
  6. Pour the warm aubergine onto a shallow serving bowl and spoon over the tomato and mint. Top with the pitta, breaking the pieces up roughly as you go. Finish by drizzling over the garlic and chilli oil. You can serve this straight away but it will also be good once it’s cooled down.
  7. Finish by drizzling over the garlic and chilli oil. You can serve this straight away, but it will also be good once it’s cooled down.

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