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.
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.
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.
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).
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.
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).
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
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.
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
Middle Eastern Desserts
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Ingredients
- 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
- 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.
Video
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.
Lina
Really enjoyed making this recipe.