Eggplant Fatteh Recipe

5 from 2 votes

This eggplant fatteh features layers of crunchy pita chips, smoky roasted eggplant, tahini yogurt sauce, and a drizzle of pomegranate molasses. It’s salty, creamy, tangy, and very addicting!

Prep Time30

Cook Time30

Total Time1

Servings: appetizer servings

Calories: 350kcal

Author: Karishma Pradhan

Equipment

Ingredients

For the smoky eggplant:

1 Globe eggplant peeled in alternating “stripes” and cubed into ¾-inch squares
3 tablespoons extra-virgin olive oil
Salt and black pepper to taste
¾ teaspoon smoked paprika to taste

For the crispy pita:

1 pita pocket
2 tablespoons extra-virgin olive oil
Salt and black pepper to taste
A pinch of ground sumac optional

For the tahini yogurt sauce:

1 cup plain full-fat Greek yogurt
2 tablespoons tahini
1 small clove garlic finely grated
A squeeze of lemon juice
2 tablespoons water plus more if needed
Salt and black pepper to taste

For serving:

A handful of dill, mint, or parsley finely chopped
2 tablespoons pine nuts toasted
1 - 2 tablespoons pomegranate molasses to taste

Instructions

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 1 Globe eggplant, cubed, with 3 tablespoons extra-virgin olive oil, Salt and black pepper, and ¾ teaspoon smoked paprika until well-coated.
Transfer eggplant to the baking sheet in a single layer. Wipe the medium bowl clean and set aside.
Roast in the oven for 25 - 30 minutes, rotating the pan halfway through, until the eggplant is tender, caramelized, and golden-brown on all sides.
Let cool slightly until warm but not hot to the touch.

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 ¾-inch squares and transfer to the medium bowl.
Toss the pita with 2 tablespoons extra-virgin olive oil, Salt and black pepper, and A pinch of ground sumac until fully coated. Arrange in an even layer on a parchment-lined baking sheet.
Arrange evenly on a baking sheet, then bake for about 8 - 10 minutes or until golden-brown and crunchy.
TIP: Add the pita when the eggplant has about 10 minutes left so both components are ready at the same time.
Let cool slightly until warm but not hot to the touch.

For the tahini yogurt sauce:

In a small bowl, whisk 1 cup plain full-fat Greek yogurt, 2 tablespoons tahini, 1 small clove garlic, finely minced, and A squeeze of lemon juice until well-combined.
Note: The mixture may begin to *seize* up and look clumpy, but once you add the water and keep stirring, it should be come smooth.
Slowly pour in 2 tablespoons water, whisking constantly, until the sauce is thin enough to easily drizzle with a spoon. If you need, you can add more water to thin out the sauce. Season with Salt and black pepper.
Note: 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 ¾ 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 A handful of dill, mint, or parsley, 2 tablespoons pine nuts, and drizzle with 1 - 2 tablespoons pomegranate molasses to taste. Divide amongst individual bowls or plates and enjoy!

Video

Notes

Recipe adapted from Hungry Paprikas

Serving Instructions: 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).

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.

Nutrition