Fatteh with lobster and chargrilled eggplant


 

Chef Jesse Blake gets creative with this lobster-licious/ delicious twist on fatteh.

Chef Jesse Blake takes fatteh to a new level, using lobster and chargrilled eggplant. The perfect dish to use your bbq for during the winter months.

You can order all the ingredients from Spinneys and learn how to recreate this at home on the video below.

 

Ingredients         

Lobster & Eggplant   
•    Omani lobster tail    2 tails @ approx. 200g
•    eggplant local    1pc / 400g
•    garlic            4g
•    lemon            50g
•    olive oil        30g
•    7 spice mix        1g


Fattoush  
•    tomato, ripe roma    150g
•    cucumber, local    60g
•    parsley, flat-leaf    20g
•    mint            20g
•    lemon            50g
•    olive oil        30g
•    red onion        10g
•    Arabic pita        1 pc

Chickpeas & Yogurt Sauce 
•    chickpeas, tinned    60g
•    garlic            4g
•    Yoghurt, full fat     100g
•    lemon            50g

Spiced butter & Nuts
•    salted butter        60g
•    flaked almonds    15g
•    pinenuts, small    15g
•    7 spice mix        1g
•    lemon            5

 

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