Eggplant Fatteh (Fattet Batinjan)

5 from 1 vote

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

Servings:

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

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.
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.