A mouthwatering blend of garlic yogurt, eggplants, chickpeas and fried pita bread that will leave your tastebuds wanting more.
- 2 large eggplants, cubed
- 2 tablespoons flour
- 2 large pita breads, cut into pieces
- 3 tablespoons tahini (sesame paste)
- 2 cups full fat or semi-fat yogurt
- 2 cloves of minced garlic
- 1 teaspoon dried parsley (you can substitute this with 1 tablespoon fresh chopped parsley)
- 1 cup of boiled chickpeas
- 1/4 cup of pine nuts
- 1 tablespoon ghee
- 1/2 cup vegetable oil (for frying eggplants and pita bread)
- 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.
- Fry the pita bread until it’s crunch and set the pieces aside.
- Combine the yogurt, garlic, parsley, and tahini in a bowl, set aside.
- Boil the chickpeas and set aside.
- Toast the pine nuts in the ghee and set aside (make sure you toast them on low heat because they burn easy).
- 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.
This dish is perfect to be served straight after cooking. Leftovers do not keep well.
You can save some of the ghee left after toasting the pine nuts and use it to drizzle over the serving dish.
- Category: Main
- Method: Frying
- Cuisine: Lebanese
- 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, fatet batinjan