• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Start
  • About
  • Recipes
  • Subscribe
The Matbakh
menu icon
go to homepage
  • Home
  • Start
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Start
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Food Type » Main Dish

    Eggplant Fatteh

    Aug 15, 2020 · Modified: Jun 4, 2021 by Mariam · This post may contain affiliate links.

    Jump to Recipe·Print Recipe
    EGGPLANT FATTEH

    Eggplant fatteh, or fattet betinjan, is a mouthwatering Levantine eggplant dish made with layers of garlicky-tahini yogurt, fried eggplants, chickpeas, and crunchy pita bread. It's a household favorite in countries across the region including Lebanon, Syria, Palestine, and Jordan. All you'll need to get this wondrous dish on your table are a few simple ingredients and a pinch of passion for Middle Eastern flavors.

    fattet betinjan or eggplant fatteh with garlicky yogurt and fried eggplant

    What I Love About This Recipe

    This delicious dish is mesmerizing at how simple ingredients can make for an incredible culinary experience. The garlicky yogurt, fried eggplant chunks, chickpeas, and crunchy pita bread are very quick and easy to whip up.

    Ingredients

    • Eggplant: Some people make the dish without the eggplant but this ingredient adds a beautiful flavor twist so I recommend that you don't skip it.
    • Flour: I mix two tablespoons of flour with the cubed eggplants before I fry them. This gives them an incredible crunchy coating.
    • Pita Bread: Cut up into small pieces and fried to perfection, these add the perfect crunch to the dish.
    • Chickpeas: Boiled chickpeas are an essential part of all known versions of fatteh.
    • Yogurt: Full fat works best in this recipe but you can substitute it for half-fat varieties. Skimmed yogurt won't give you the right texture.
    • Garlic: I mix this with the yogurt and it adds a pop of flavor to the dish.
    • Tahini: I know people who make fatteh without tahini but this ingredient just lifts this dish up so I really recommend that you use it.
    • Dried or fresh parsley: The perfect garnish for that yogurt mix.
    • Pine Nuts: Toasted to perfection in a little bit of butter or ghee.

    How to Make Eggplant Fatteh

    Mix the eggplant cubes with the flour (this creates a nice crunchy coating once they're fried). Fry the eggplant cubes and set them aside.

    • tossing the eggplant in flour
    • fried eggplant on a paper towel

    Fry the pita bread until it's crunch and set the pieces aside. Combine the yogurt, garlic, parsley, and tahini in a bowl, and set aside.

    • mixing tahini, garlic, lemon, and yogurt together
    • the garlicky tahini yogurt

    Boil the chickpeas and set them aside. Toast the pine nuts in the ghee and set aside (make sure you toast them on low heat because they burn easy).

    fried eggplant and toasted pine nuts

    On a serving plate, layer the fatteh following this pattern: yogurt-tahini mixture, chickpeas, fried eggplants, fried pita bread, toasted pine nuts, and another yogurt mixture layer. You can garnish with parsley or any other fresh herb.

    side view of eggplant fatteh

    Tips and Tricks

    • Combine everything just prior to serving so that the pita bread stays crispy.
    • Mash the garlic using a mortar and pestle.

    Variations and Substitutions

    • Top the dish with some ground beef or ground lamb cooked with Middle Eastern spices such as allspice, seven spices, salt, and ground cinnamon.
    • Add a mixture of kernels and nuts along with the pine nuts. Cashews make a great addition and so do almond slivers.
    • Lighten up the fatteh by air-frying the eggplant cubes, baking the pita chips, and toasting the pine nuts in the oven (rather than frying in butter or ghee).
    • There are other versions of fatteh, like chicken fatteh and hummus fatteh (fattet hummus).
    eggplant fatteh

    Equipment

    • A good whisk
    • An air-fryer (If you want to make a lighter version of this recipe)
    • Large prep bowls
    • A large ladle to layer all the ingredients

    Storage

    Eggplant fatteh is best eaten right away so that the pita bread stays crunchy. If planning on having leftovers, don't mix all of the ingredients, rather keep them separate until ready to serve.

    FAQS

    How do you eat eggplant fatteh?

    Layer the eggplant fatteh starting with the yogurt-tahini mixture, chickpeas, fried eggplant, fried pita bread, yogurt-tahini mixture again, then topped with toasted pinenuts. Garnish with parsley or any other fresh herb.

    What do you serve with fatteh?

    In some Lebanese villages, people serve fatteh alongside pan-fried sumac eggs, makanek (Lebanese sausages), and an array of mezze including hummus, baba ganoush, fattoush, and tabbouleh.

    Salad Recipes

    • Epic Fatoosh Salad With Pomegranate
    • Lebanese Tabouli Salad (Tabbouleh)
    • Dried Mint Shredded Cabbage Salad
    • Quinoa Tabbouleh

    Middle Eastern Desserts

    • Sfouf Turmeric Cake
    • Namoura Syrup-Soaked Semolina Cake
    • Aish El Saraya - Ashta With Sweetened Bread
    • Riz Bi Haleeb - Rose Water Rice Pudding

    Join the Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    eggplant fatteh

    Eggplant Fatteh


    ★★★★★

    5 from 1 reviews

    • Author: Mariam N.
    • Total Time: 35 minutes
    • Yield: 6 1x
    • Diet: Vegetarian
    Pin Recipe
    Print Recipe

    Description

    This easy eggplant fatteh recipe is made with garlicky yogurt, fried eggplant, chickpeas, toasted pinenuts, and pita chips. 


    Ingredients

    Units Scale
    • 2 large eggplants, cubed
    • 2 tablespoons flour
    • 2 large pita breads, cut into pieces
    • ½ cup vegetable oil (for frying eggplants and pita bread)
    • 1 cup of boiled chickpeas (can use canned chickpeas)
    • ¼ cup of pine nuts
    • 1 tablespoon ghee

    Yogurt Tahini Sauce

    • 3 tablespoons tahini (sesame paste)
    • 2 cups full fat or semi-fat yogurt
    • 2 cloves of mashed garlic
    • 1 teaspoon dried parsley (you can substitute this with 1 tablespoon fresh chopped parsley)

    Instructions

    1. Mix the eggplant cubes with the flour (this creates a nice crunchy coating once they're fried).
    2. Fry the eggplant cubes and set them aside.
    3. Fry the pita bread until it's crunch and set the pieces aside.
    4. Combine the yogurt, garlic, parsley, and tahini in a bowl, set aside.
    5. Boil the chickpeas and set aside.
    6. Toast the pine nuts in the ghee and set aside (make sure you toast them on low heat because they burn easy).
    7. On a serving plate, layer the fatteh following this pattern: Yogurt mixture, chickpeas, fried eggplants, fried pita bread, toasted pine nuts, and another yogurt mixture layer. You can garnish with parsley or any other fresh herb.

    Notes

    1. This dish is perfect to be served straight after cooking. Leftovers do not keep well.
    2. You can save some of the ghee left after toasting the pine nuts and use it to drizzle over the serving dish. 
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Main
    • Method: Frying
    • Cuisine: Lebanese

    Nutrition

    • Serving Size: 1 cup
    • Calories: 488
    • Sugar: 5 g
    • Sodium: 187 mg
    • Fat: 33 g
    • Saturated Fat: 3 g
    • Unsaturated Fat: 30 g
    • Trans Fat: 0 g
    • Carbohydrates: 40 g
    • Fiber: 7 g
    • Protein: 13 g
    • Cholesterol: 2 mg

    Keywords: eggplant fatteh recipe, fatteh with chickpeas and yogurt, fettah with crushed garlic and yogurt, fattet batinjan

    Did you make this recipe?

    Follow @thematbakh and tag your photos to #thematbakh

    Recipe Card powered byTasty Recipes
    « Black Olive Tapenade Without Anchovies
    Musakhan Rolls »

    About Mariam

    I am Mariam Nabbout, a writer and content creator. I’ve spent years dedicating research, digital, and filmmaking skills to come up with content that's just as meaningful as it is inspiring. A few of my obsessions include good branding, films, photography, design, art, and of course, food.

    Reader Interactions

    Comments

    1. Lina

      July 23, 2021 at 4:37 pm

      Really enjoyed making this recipe.

      ★★★★★

      Reply

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Lily!

    toddler lily using her kitchen set

    I've been cooking things up ever since I was a kid. I'm a Lebanese American from Texas. My kitchen, or "matbakh", is a hodgepodge of delicious cultural recipes from the US and Mediterranean regions.

    More about me

    Quick & Easy Desserts

    • Lazy Cake
    • Cookie Dough Date Balls
    • Cookie Butter Rice Krispie Treats
    • The BEST Chocolate Chip Cookies

    Summer Smoothies

    • Pineapple Kiwi Green Smoothie
    • Blueberry Kale Banana Smoothie
    • Strawberry Banana Pineapple Smoothie
    • Strawberry Pomegranate Smoothie
    • Bananas Foster Banana Smoothie
    • Peach Yogurt Smoothie

    Middle Eastern Desserts

    • Aish El Saraya - Ashta With Sweetened Bread
    • Pistachio Halva
    • Mafroukeh Pistachio Dessert With Cream
    • How To Make Baklava Rolls
    • Date Ma'amoul Mad Bars
    • Riz Bi Haleeb - Rose Water Rice Pudding
    • Qatayef Stuffed Pancakes (Walnuts or Cheese)
    • Basbousa Semolina Cake
    • Ka'ak Asawer - Date Cookie Bracelets
    • Homemade Syrian Turkish Delight (Raha)

    Lebanese Recipes

    • Meghli Lebanese Caraway Pudding
    • Lebanese Chicken and Rice (Riz a Djej)
    • Lebanese Seven Spices Blend
    • Namoura Syrup-Soaked Semolina Cake
    • Sfouf Turmeric Cake
    • Kibbeh Labanieh (Kibbeh Balls In Yogurt)
    • Kafta
    • Potato Kibbeh (Kibbet Batata)
    • Kousa Mahshi Lebanese Stuffed Zucchini
    • Fried Kibbeh Balls
    • Beef Sambousek
    • Zaatar Manakeesh Flatbread

    Mediterranean Faves

    • Stuffed Grape Leaves (Warak Enab)
    • Slow Roasted Lamb Shanks In Foil Packets
    • Sautéed Lemon Garlic Butter Shrimp
    • Egyptian Koshari Recipe (The Best I've Had)
    • Oven Broiled Lamb Kabobs
    • Epic Fatoosh Salad With Pomegranate
    • Lebanese Tabouli Salad (Tabbouleh)
    • Homemade Labneh Dip
    • The Best Spanakopita Pie
    • Mediterranean Pot Roast

    Family-Style Recipes

    • Ricotta and Sausage Baked Ziti
    • Steelhead Trout with Garlic Lime Butter Sauce
    • Harissa Lamb Chili With Couscous
    • Blanched Asparagus With Garlic Aioli
    • 20 Minute Garlic Butter Shrimp Pasta
    • Easy Ground Lamb Shepherd's Pie
    • Baked Chicken Thighs and Turmeric Basmati Rice
    • Chocolate Delight Yummy Dessert
    • Apple Gorgonzola Spinach Salad
    • Slow Roasted Crispy Chicken Thighs and Potatoes

    Kid Favorites

    • Crispy Pita Bread Pizza
    • Chipwich Cookie Ice Cream Sandwich
    • Lemon Blueberry Pancakes
    • Slow Cooker Meat Spaghetti Sauce
    • Butter Roasted Baby Gold Potatoes
    • Italian Spaghetti and Meatballs

    Follow

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Footer

    ↑ back to top

    Stay Connected

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Legal Stuff

    Privacy Policy

    Terms & Conditions

    Accessibility Statement

    About

    The Matbakh

    About Me

    Our Team

    Resources

    Podcast (Other Site)

    Shop

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 - 2021 Amooni Media LLC

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok