Description
This easy eggplant fatteh recipe is made with garlicky yogurt, fried eggplant, chickpeas, toasted pinenuts, and pita chips.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
- 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.
- 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, fatet batinjan
