EGGPLANT FATTEH
2
30 min
| Ingredients | Number |
|---|---|
| chickpeas (1 can, drained and rinsed) | 240 g |
| eggplant | 1 (medium) |
| unsweetened soy yogurt | 400 g |
| lemon | ½ |
| garlic | 1 clove |
| salt | ½ tsp (or to taste) |
| tahini | 2 tbsp |
| water | 6 tbsp |
| arabic pita breads | 2 |
| rapeseed oil (for frying) | |
| Topping: | |
| Curly parsley (chopped) | 20 g |
| pine nuts | 30 g |
| Vegan Butter | 75 g |
| Pomegranate seeds |
"Aesthetic, crunchy, creamy, good – what more could you ask for?"
Fatteh is one of the most delicious layered dishes from the Middle East and comes in many variations (e.g., with eggplant, ground meat, and more). Depending on the region, the preparation method can vary. The word "Fatteh" in Arabic means "broken" or "crumbled" – a reference to the toasted bread that forms the base of this dish. Crispy pita pieces meet creamy yogurt-tahini sauce, roasted eggplants, tender chickpeas, and nutty pine nuts – a true feast of textures and flavors. My version is topped with fresh pomegranate seeds, chopped parsley, and sumac.
Traditionally, Fatteh is made with dairy yogurt. I created a plant-based version by using unsweetened soy yogurt – keeping the dish wonderfully creamy without losing flavor or texture. The slightly nutty taste of tahini and the freshness of lemon create the perfect balance between fresh and savory.
This recipe is perfect if you want to impress with minimal effort. Thanks to the chickpeas and soy yogurt, which are rich in plant-based protein, it can be served as a main dish but also works wonderfully as a starter or part of a mezze table. And can we take a moment to appreciate the aesthetics of this dish? I mean, how beautiful does this plate look?! Definitely give this recipe a try – it’s worth it!
PERSONAL RECOMMENDATION
For a less greasy version of the classic Fatteh bread, you can skip frying it in rapeseed oil and instead use the oven or air fryer.
For the oven version, tear the bread so that with two loaves, you get four thin, round pieces. Place these pieces on a baking sheet and lightly spray them with oil. In the oven, bake the bread at 180°C for only 2-3 minutes. Be careful not to leave it in the oven too long as it can burn quickly. Once the bread turns slightly brown, take it out and break it into smaller pieces with your hands.
If you're using the air fryer, cut the bread into pieces, lightly spray with oil, and place it in the air fryer. This way, you'll get a crispy, less greasy version for your Fatteh dish.
PREPARATION
- Prepare the eggplant: Cut the eggplant into cubes, sprinkle with salt, and let it rest for 20 minutes to allow the bitterness to release. Then rinse briefly, pat dry, and set aside.
- Heat the chickpeas: Heat the chickpeas in boiling water for 5–10 minutes, then drain and set aside.
- Make the yogurt-tahini sauce: In a bowl, whisk together soy yogurt, salt, chopped garlic, lemon juice, tahini, and water until a creamy sauce forms. Salt to taste.
- Fry the eggplant: Heat some canola oil in a large pan and fry the eggplant cubes for 8–10 minutes until golden brown. Drain on a plate with paper towels.
- Crisp the pita: Cut the bread into small pieces and fry in a pan with some oil until golden brown and crispy.
- Toast the pine nuts: Melt the vegan butter in a small pan, add the pine nuts, and stir for 2–3 minutes until golden brown.
- Layer and serve: Place a layer of toasted pita bread on a plate. Spread the eggplant and chickpeas on top. Generously pour the yogurt-tahini sauce over it. Garnish with pine nuts, melted butter, fresh parsley, sumac, and pomegranate seeds.