Eggplant Fatteh

Tangy roasted eggplant topped with a garlic yogurt tahini sauce and crispy pita bread. A stunning dish!

Course Salad, Side Dish

Cuisine Middle Eastern

Prep Time 10

Cook Time 30

Servings people

Calories 358kcal

Author Farah Abumaizar

Ingredients

For the eggplants

2 medium eggplants, peeled in strips and cut into 1.5 inch cubes
3 tablespoon olive oil
1/2 tsp salt

For the pita chips:

4 loaves pita bread
3 tablespoon olive oil

For the yogurt sauce:

1 1/2 cups yogurt 2 yogurt containers 6 oz each (170g)
2 garlic cloves, crushed or minced
1/2 lemon juiced
2 tablespoon tahini
pinch salt

For the tomato sauce:

1 tablespoon olive oil
2 garlic cloves, crushed or minced
2 tablespoon tomato paste
2 tablespoon pomegranate molasses
1/2 cup water
pinch salt

To garnish:

big handful, chopped parsley
1/4 cup toasted pine nuts or almond slivers
handful pomegranate seeds, optional but recommended

Instructions

For the eggplant:

Preheat oven to 425 F(220C).
Place the eggplant cubes in a single layer on a parchment paper lined baking sheet. Drizzle with the olive oil and sprinkle with salt. Toss to coat evenly. Place in the hot oven and cook for 10 minutes, then flip cubes over and cook for a further 15 minutes or until cooked through and golden brown, set aside.

For the pita bread:

Reduce oven temperature to 375 F (190C)
Cut the pita bread into cubes, and sprinkle in a single layer on a parchment paper lined baking sheet. Drizzle evenly with olive oil and toss to coat. Cook in the oven for around 10-12 minutes, shaking pan halfway through, until bread is crispy and golden brown.

For the yogurt sauce:

Mix together all the ingredients for the yogurt sauce, taste and adjust seasoning. Store in the fridge until ready to assemble.

For the tomato sauce:

In a saucepan over medium heat, add the olive oil. once hot, add the crushed garlic and saute for a minute. Add the tomato paste, and stir for around 30 seconds, then add the water and pomegranate molasses and salt. Stir to combine, then add the roasted eggplant cubes. Simmer for a minute, then remove from heat. Cool completely before assembling.

For assembling:

Layer the base of a serving dish with the eggplant tomato mixture. Top with the yogurt sauce, then as much pita bread as you want. Garnish with parsley, toasted nuts, and pomegranate seeds. It's best to assemble right before serving, but store any leftovers in the fridge.

Video

Notes

Note: Most fatteh recipes would have the toasted pita bread as the bottom layer, but I reverse this order because I like my pita bread to remain crispy.

You can make the components in advance, but don't assemble in advance. The yogurt will thicken and clump up, the bread will become soggy.

Instead, what you can do is prepare the garlic yogurt sauce, and store in the fridge tightly covered. Do the same with the eggplant tomato sauce, storing in the fridge in a separate bowl. Parsley can be chopped and stored in the fridge, pine nuts and pita bread toasted and kept on the counter. Then, all you have to do is put everything together!

The eggplant tomato mixture adapted from Sayidaty Kitchen.

Nutrition

Calories: 358kcal