My mama’s favourite meal! You get the crunch from the pita, the savoury goodness from the aubergines, garlic & lemon from the yoghurt sauce, and a burst of freshness from the mint. Chances are it will become a favourite of yours too!
Vegetarian Lebanese Pita Crisps
Vegetarian Lebanese Pita Crisps
with dried pomegranates, aubergine & almonds
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Almonds
- Aubergine
- Chickpeas
- Coconut Yoghurt
- Dried Pomegranate Gems
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Moroccan Rub
- Pita Bread
- Pita Breads
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
TOASTED NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Aubergine & CHICKPEAS
In a bowl, toss together the Aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds.
Tahini YOGHURT
To a bowl, combine the yogurt, the grated garlic (to taste), ½ the Lemon zest, the Tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary.
FATTEH FEAST
Make a bed of the pita triangles. Top with the Aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef!
TOASTED NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Aubergine & CHICKPEAS
In a bowl, toss together the Aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds.
Tahini YOGHURT
To a bowl, add the yogurt, the grated garlic (to taste), ½ the Lemon zest, the Tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary.
FATTEH FEAST
Make a bed of the pita triangles. Top with the Aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef!
TOASTED NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Aubergine & CHICKPEAS
In a bowl, toss together the Aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds.
Tahini YOGHURT
To a bowl, add the yogurt, the grated garlic (to taste), ½ the Lemon zest, the Tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary.
FATTEH FEAST
Make a bed of the pita triangles. Top with the Aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef!
TOASTED NUTS
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Aubergine & CHICKPEAS
In a bowl, toss together the Aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).
TOASTY PITAS
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds.
Tahini YOGHURT
To a bowl, add the yogurt, the grated garlic (to taste), ½ the Lemon zest, the Tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary.
FATTEH FEAST
Make a bed of the pita triangles. Top with the Aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef!
Frequently Asked Questions
What is the preparation time for Vegetarian Lebanese Pita Crisps?
The preparation time for Vegetarian Lebanese Pita Crisps with dried pomegranates, aubergine & almonds is between 15 and 35 minutes.
What is the total time required to make Vegetarian Lebanese Pita Crisps with dried pomegranates, aubergine & almonds?
The total time required to make Vegetarian Lebanese Pita Crisps with dried pomegranates, aubergine & almonds is between 20 and 40 minutes.
How many servings does Vegetarian Lebanese Pita Crisps provide?
4 servings
What are the main ingredients in Vegetarian Lebanese Pita Crisps?
Almonds, Aubergine, Chickpeas, Coconut Yoghurt, Dried Pomegranate Gems, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Moroccan Rub, Pita Bread, Pita Breads, Tahini
What is the nutritional information of Vegetarian Lebanese Pita Crisps?
Calories: 877, Carbs: 120 grams, Fat: grams, Protein: 30.9 grams, Sugar: 23.5 grams, Salt: 837 grams
How do I prepare Vegetarian Lebanese Pita Crisps?
TOASTED NUTS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. TOASTY PITAS: Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. TAHINI YOGHURT: To a bowl, add the yogurt, the grated garlic (to taste), ½ the lemon zest, the tahini, a squeeze of lemon juice (to taste), and seasoning. Mix with a fork or whisk until smooth. Add a splash of water to loosen, if necessary. FATTEH FEAST: Make a bed of the pita triangles. Top with the aubergine and chickpeas, and cover in the yoghurt tahini sauce. Garnish with the dried pomegranates, the chopped mint, the toasted nuts, and the remaining lemon zest. Serve any remaining lemon wedges on the side for a tangy finish. Dive in, Chef! GOLDEN AUBERGINE & CHICKPEAS: In a bowl, toss together the aubergine chunks, the drained chickpeas, the NOMU rub, a sweetener, and seasoning. Return the pan to medium heat with a drizzle of oil. When hot, fry the aubergine mix until the chickpeas are crispy and the aubergine is cooked through, 12-15 minutes (shifting occasionally).
What should be prepared from my kitchen to make Vegetarian Lebanese Pita Crisps?
Almonds, Aubergine, Chickpeas, Coconut Yoghurt, Dried Pomegranate Gems, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Moroccan Rub, Pita Bread, Pita Breads, Tahini
How many calories does Vegetarian Lebanese Pita Crisps have?
877 calories
How much fat content does Vegetarian Lebanese Pita Crisps have?
grams
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