Eggplant fatteh is an explosion of textures and flavors! Layers of crunchy pita, smoky paprika roasted eggplant, tahini yogurt, and a drizzle of pomegranate molasses make the perfect vegetarian breakfast, dinner party appetizer, or weeknight dinner.
If you live in the Boston area, you likely know about a very special trio of Mediterranean and Turkish-inspired restaurants owned by Chef Ana Sortun: Oleana, Sarma, and Sofra Bakery. I myself am lucky to have been to all three! If you live or find yourself in the Boston area and haven’t tried these restaurants, go make a reservation ASAP…seriously, they have some of the best food in Massachusetts.
Recently, I had dinner with a friend at Oleana and we ordered a dish called ‘fatteh’. Their vegetarian version consisted of two incredibly thin and crispy layers of pita stuffed with spiced cauliflower and topped with a thin yogurt sauce, crispy mushrooms, pine nuts, and caramelized onions. It was so savory, and so good, and the different textures of creamy yogurt, pine nuts, and crispy pita was heavenly. Fatteh actually reminds me a lot of chaat, which has a lot of varying flavors and textures — both are very addicting dishes!
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Inspiration for eggplant fatteh
Inspired by the dish at Oleana, I wanted to re-create my own version of fatteh at home, so I started doing some research on summer-inspired vegetarian fatteh recipes. Eventually, I landed on a recipe using eggplant from Hungry Paprikas featuring chunks of paprika roasted eggplant, crispy pita, and tahini yogurt. The version I’m presenting you today is an adaptation of Amina’s recipe that nails all of the flavors I was looking for: salty crunchy pita, smoky paprika roasted eggplant, savory tahini garlic yogurt, and tart pomegranate molasses to bring everything together.
Note: As I did not grow up with this dish, my version cannot be truly “authentic”, as I gave it my own spin. However, I conducted a lot of research so as to hopefully honor the origins of the dish. If you have any questions or concerns, feel free to reach out to me at [email protected]
What is fatteh and where does it originate from?
At this point, you may be wondering, what is fatteh? The exact origin of fatteh is debated, because its consumption spans multiple countries and regions, from Egypt to Syria to Lebanon to Palestine. As such, there are countless “fatteh”-like (or fattah) dishes with lots of different variations. Generally, fatteh is described as a layered dish that usually includes some form of bread. The word “fatteh” originates from the Arabic term “futt Khobez“, or to break bread into smaller pieces. Traditionally, it was a great use for stale bread.
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What is fatteh made of?
There are many different variations of fatteh, but typically the bread is fried or toasted. You then layer the bread with meats, vegetables, or legumes, such as ground lamb, chickpeas, eggplant, or cauliflower. The sauce is usually made of yogurt, tahini, or tomato sauce; sometimes, cooks will combine multiple of those sauces together. Toasted pine nuts, herbs, and pomegranate seeds are also common toppings.
How to serve this dish
Eggplant fatteh can be served in a number of different ways. It’s often eaten for breakfast, but it can also be served as an appetizer or starter — or even a main meal if it’s hefty enough (especially with the addition of a protein). I like to serve it while the eggplant is still warm, but you can let it cool completely to serve at room temperature. You can build the layered dish in individual serving bowls, or scoop a generous portion right out of the bowl.
Ingredients in eggplant fatteh
Here are some of the key ingredients in my variation of eggplant fatteh:
- Eggplant: Eggplants are the start of the show in this eggplant fatteh! Here, I recommend small or medium-sized globe eggplants. I always peel them in “stripes” (that is, I peel about a 1-inch strip of skin off the eggplant, then I keep the 1-inch of skin next to the peeled section, and I continue alternating peeling 1-inch sections at a time).
- Smoked Paprika: A little bit of smoked paprika coats the eggplant and gives it a nice smoky flavor. You can use as much as you’d like here. Make sure to avoid using the hot smoked paprika (unless you like heat), or it may be too spicy for you.
- Pita: Here, the thinner the pita, the better, as it will get crispier in the oven. I recommend slicing the pita in half, or in other words, opening up the pocket fully, to get a thin texture. You can use any pita you have, such as the standard pita from the grocery store like ‘Joseph’s brand.
- Sumac: Sumac is a spice with a deep red color and a tart, lemony flavor. Sumac is optional here, but it’s used to coat the pita to provide a little bit of zing and tang. You can usually find sumac in a large grocery store like Whole Foods — or at a specialty spice shop.
- Yogurt: I like using Greek yogurt here as it provides a bit more tanginess, but any yogurt will do. If you use plain yogurt, you will need less water to provide a drizzleable consistency, and if you use Skyr (or any yogurt that’s thicker than Greek yogurt), you may need more water.
- Tahini: Tahini, a paste made from ground sesame seeds, provides a really delicious nutty flavor to the dish, and it pairs well with eggplant.
- Pine nuts: Toasted pine nuts add a bit of texture and nuttiness.
- Pomegranate molasses: Pomegranate molasses is a thick, sweet and tangy syrup made from pomegranate juice. It adds very necessary acidity to the dish to cut the nuttiness of the tahini and the richness of the eggplant. I was able to find pomegranate molasses at Wegman’s, so it’s worth checking out your local supermarket. You can also order it online — or even make it yourself! If you still can’t find it, I would recommend using a balsamic glaze instead.
- Fresh herbs: A handful of chopped dill, mint, or parsley are all good options for garnishing this dish.
What else can I do with pomegranate molasses?
Because of it’s sweet-and-sour notes, pomegranate molasses has a lot of great uses. You can:
- Use it as the base for a salad dressing
- Mix into a marinade for meat
- Whip up a cocktail with the syrup
How to make eggplant fatteh
Eggplant fatteh has a few different components, but it’s really easy to put together! Let’s walk through the step-by-step process.
- Toss cubed eggplant with seasonings
- Bake the eggplant until tender and nicely caramelized
- Bake pita squares until golden-brown and crispy
- Make the tahini yogurt sauce
Add enough water to thin it out to a drizzleable consistency
- Assemble! Layer most of the crispy pita, then the eggplant, a generous drizzle of yogurt, and garnish with pomegranate molasses, herbs, and pine nuts.
FAQ
Leftover fatteh can be stored in an airtight container for 1 to 2 days. Note that the yogurt will likely make the pita soggier over time, so it will definitely take on a different texture. To prevent the yogurt from curdling, I don’t recommend re-heating it; instead, you can eat it straight from the fridge or let it thaw at room temperature for a bit.
It is very easy to make all of the separate components of this dish ahead of time. The tahini yogurt and eggplant can be made 1 day ahead and stored in the fridge. You can even chop up the herbs and keep them in a plastic bag or container in the fridge. The crispy pita can be baked, cooled, and stored in an airtight container or bag at room temperature for 1 day. Just before serving, layer all of the components and enjoy!
Absolutely! This dish can easily be adapted to use another vegetable. Roasted cauliflower or squash would be nice too; just keep in mind that baking times will vary so keep an eye on the oven!
Any spiced ground meat would be delicious layered into this dish. For a vegetarian version, you can add some roasted chickpeas. Some variations even layer in hummus, as well.
Did you try this recipe? I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
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Happy eating! Love, KarishmaEggplant Fatteh Recipe
Equipment
- 2 baking sheets
Ingredients
For the smoky eggplant:
- 1 medium eggplant, peeled in alternating “stripes” and cubed into 3/4-inch squares
- 3 tablespoons extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Smoked paprika, to taste
For the crispy pita:
- 1 small piece of pita, cut into 3/4-inch squares
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
- A pinch of ground sumac, optional
For the tahini yogurt sauce:
- 1 cup plain full-fat Greek yogurt
- 3 tablespoons tahini
- 1 small clove garlic, finely grated
- A squeeze of lemon juice
- 1/4 cup water, plus more if needed
- Salt, to taste
- Black pepper, to taste
For serving:
- A small handful of dill, mint, or parsley, finely chopped
- 1 tablespoon toasted pine nuts
- 1 to 2 tablespoons pomegranate molasses, to taste
Instructions
- Recipe adapted from Hungry Paprikas
For the smoky eggplant:
- Set a rack in the bottom-third of the oven and preheat the oven to 425°F/218°C. Line a baking sheet with parchment paper.
- In a medium bowl, toss the eggplant with olive oil, salt, black pepper, and smoked paprika until well-coated.
- Transfer to the baking sheet, arranging in a single layer.
- Bake in the oven for 30 to 35 minutes, rotating the pan halfway through, until the eggplant is tender, caramelized, and golden-brown on all sides. Let cool slightly until still warm but not hot to the touch.
- Wipe the medium bowl clean and set aside.
For the crispy pita:
- While the eggplant bakes, prepare the pita. If your pita is in the form of a pocket (that is, it’s double layered), slice the pocket open to create a single layer. This ensures the pita is as thin as possible, creating a crunchier result. Cut the pita into 3/4-inch squares and transfer to the medium bowl.
- Toss the pita with olive oil, salt, black pepper, and a pinch of ground sumac until fully coated. Arrange evenly on a baking sheet, then bake in the oven at 425°F/218°C for about 8 to 10 minutes or until golden-brown and crunchy. Let cool to room temperature.
For the tahini yogurt sauce:
- In a small bowl, whisk yogurt, tahini, garlic, and a squeeze of lemon juice until well-combined. Slowly pour in water, whisking constantly, until the sauce is thin enough to easily drizzle with a spoon. If you need more than the 1/4 cup of water, you can add more. Season with salt and pepper. The sauce should taste nutty, creamy, and a bit tangy, so if you need to add more lemon juice, feel free to do so.
For serving:
- Just before serving, evenly layer about 3/4 of the pita chips at the bottom of a plate.
- Layer the eggplant on top, then add enough yogurt tahini sauce until well-coated.
- Layer the remaining pita chips, followed by more yogurt sauce. Note: Don’t be afraid to be generous with the yogurt, so that you have a nice combination of textures between the yogurt-softened pita and crispier pita pieces on the edges or top of the dish. Even still, you will likely have extra yogurt that you can use for marinades, salad dressings, and dips.
- Garnish with herbs, pine nuts, and a drizzle of pomegranate molasses to taste. Divide amongst individual bowls or plates and enjoy!
