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    Home » Recipes » Appetizers & Snacks » Eggplant Fatteh

    Eggplant Fatteh

    4.95 from 52 votes
    December 25, 2019 (last updated December 3, 2022) by Amina Al-Saigh

    Jump to Recipe Print Recipe

    This post may contain affiliate links.

    This Eggplant Fatteh is a Middle Eastern classic and is completely vegetarian! It's one of my favorite recipes to serve because it's so easy to put together and the flavor combinations are SO good. You get the crunch from the pita, the savory goodness of the roasted eggplant, the garlic-y and lemony yogurt tahini sauce, and a burst of flavor from the garnish. I'm warning you - this dish is addictive. You'll be making it over and over again.

    middle eastern eggplant fatteh

    The really great thing about this eggplant fatteh is that you can get away with baking everything (no need to fry) and you can make most of the components ahead of time and assemble them all just before serving. That's why it's a winner for dinner parties, because it's easy prep and very flexible. It's traditionally served as a warm appetizer or as a brunch dish, but I also have mine as a full meal for lunch or dinner.

    Here's the breakdown of how this dish comes together. You start by cutting the eggplant into cubes, seasoning with sumac and paprika, and slow roasting them in the oven for about 30 minutes until they're soft and golden. You then work on the crunchy pita. Simply cut up the pita, slather with olive oil and either bake them until golden, or you can also pan fry them.

    The last component is the delicious yogurt tahini sauce. You can really customize the flavors here and add either more or less garlic, tahini, and lemon to your liking. Finally comes the garnish, which is so important. We had a nice element of crunch from the toasted almonds and freshness from the pomegranate and parsley. Then you take a heavenly eggplant fatteh bite and thank me later!

    If you are in love with fatteh as a concept, I highly recommend you try my Fattet Hummus which is the most classic version made with just chickpeas! Also, the chicken fatteh is not to miss if you are looking for a more filling alternative!

    middle eastern eggplant fatteh

    How to make Egglant Fatteh ahead of time:

    • You can roast the eggplant and place in an airtight container and in the fridge. Before serving, simply heat them in the oven or microwave
    • For the pita, you can roast them until crisp and also store in a container on the counter top. As long as nothing else is combined with them, they will remain crispy
    • The sauce can also be made ahead of time and stored in the fridge. You may need to adjust the consistency as it might thicken slightly. Do this by adding a bit of water or lemon to thin it out
    • The most important part is to ensure you layer the dish just before serving, to keep everything crunchy

    I really hope you go ahead and try this dish. So many of my Instagram friends have loved it and made it over and over again! If you do try it, be sure to come back and leave a comment, I'd love to know what you thought of it.

    For more Middle Eastern Recipes, check out:

    • Easy Sheet Pan Chicken Shawarma
    • Instant Pot Tomato Rice
    • Easy Eggplant and Potato Moussaka
    middle eastern eggplant fatteh

    If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page - I'd love to hear from you! You can also hop on over to Instagram and say hello!

    Eggplant Fatteh

    A classic vegetarian middle eastern dish made of eggplant, pita and a Tahini yogurt sauce. It starts with a crunchy layer of pita bread, topped with roasted eggplant, then a creamy yogurt tahini sauce and finally some crunchy almonds, parsley and pomegranate seeds.
    4.95 from 52 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: middle eastern
    Keyword: Eggplant Fatteh
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4 -6
    Author: Amina Al-Saigh

    Ingredients

    For the Eggplant

    • 1 large eggplant
    • ½ cup olive oil
    • 1 tsp salt
    • 1 tsp sumac
    • ½ tsp paprika

    For the Pita

    • 4 8 " Pita bread
    • ¾ cup olive oil
    • 2 tsp sumac

    For the Sauce

    • 2 cups plain yogurt
    • ½ cup tahini
    • 1 garlic clove
    • ½ Lemon juice of
    • ¼ tsp salt or to taste

    For the Garnish

    • ¼ cup slivered almonds or pine nuts
    • 2 tbsp olive oil
    • ¼ cup parsley finely chopped
    • ¼ cup pomegranate seeds optional

    Instructions

    For the Eggplant

    • Preheat oven to 425F
    • Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. Coat all pieces well.
    • Lay eggplant in one later on a lined baking sheet (use 2 if necessary) and bake in the oven for 30 mins at 425F

    For the Pita

    • Cut the pita into 1 inch squares (similar size to eggplant) and coat well with the olive oil and sumac
    • Lay them in one layer on a lined baking sheet and bake for 10-12 mins at 425F until golden OR fry in a non stick pan on the stove in batches (don't overcrowd) and continue stirring until golden

    For the Sauce

    • Add the yogurt to a bowl and whip to smooth with a fork. Add in all other ingredients and mix well
    • Add a bit of water to thin out the sauce if necessary and taste and adjust

    For the Garnish

    • In a pan, fry the almonds or pine nuts in the olive oil until golden brown, stirring constantly
    • Finely chop the parsley and peel the pomegranate if necessary

    For the Layering

    • Layer the Fatteh just before serving by laying the pita at the bottom, then the eggplant, sauce, and garnish.

    Notes

    • You can bake the eggplant a day ahead and re-heat just before serving
    • You can make the pita earlier in the day and leave it out at room temperature. It will remain crispy as long as its left on its own
    • The sauce should be mixed just before serving (refrigerating it overnight will make it thicker)
    • The almonds or pine nuts need to be fried the same day but can be done hours ahead and stored in a bowl at room temperature
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      Comments

    1. F says

      March 24, 2023 at 10:08 pm

      5 stars
      Hi! Making this for the first time today for iftar 🙂 Looking forward to seeing how it tastes! Thank you for sharing this lovely recipe. JazakAllah.

      Reply
    2. Charlie says

      November 06, 2022 at 11:20 am

      Will try it as soon as I get home !

      Reply
      • Amina Al-Saigh says

        March 04, 2023 at 5:42 am

        Did you try it? How did it go? 🙂

        Reply
    3. Elwing says

      September 07, 2022 at 9:54 am

      5 stars
      This is now my family's favourite dish. It looks gorgeous and people always want me to make it again.

      Reply
      • Amina Al-Saigh says

        September 17, 2022 at 6:37 pm

        That's so great to hear! Thanks for the review 🙂

        Reply
    4. Samantha says

      November 04, 2021 at 6:05 am

      5 stars
      I went to a Lebanese restaurant and had something like this. Naturally I wanted to make my own at home

      I made this for the second time tonight, so I guess it’s my go-to recipe for it!

      So delicious, thank you!

      Reply
      • Amina Al-Saigh says

        December 13, 2021 at 9:00 am

        It is one of my favs too! Glad you enjoyed it 🙂

        Reply
    5. Cassandra says

      October 17, 2021 at 5:54 pm

      5 stars
      I had never had fatteh before and I really enjoyed this recipe. Each layer has its own unique flavor yet it comes together in such a complimentary way. The pomegranate is optional in this recipe but I think it was my favorite part, adding a perfect texture, crunch, and zing of flavor. Thank you Amina, this was the first recipe I have prepared from your website and I will be back for more!

      Reply
      • Amina Al-Saigh says

        December 13, 2021 at 9:03 am

        I'm so glad you enjoyed this one Cassandra! Thanks for the feedback!

        Reply
    6. Saba Siddiqui says

      August 22, 2021 at 7:52 pm

      5 stars
      One of my go to recipes for quick and healthy lunch. Kids love it too! Bless you❣

      Reply
      • Amina Al-Saigh says

        August 23, 2021 at 7:28 pm

        I'm so glad to hear you love it Saba! Thanks for the feedback 🙂

        Reply
    7. Victoria says

      June 22, 2021 at 6:30 pm

      Does it matter if the pita has a pocket?

      Reply
      • Amina says

        June 26, 2021 at 2:01 am

        Not at all! Any type of pita goes here. Its your preference whether you want it the thicker type or thinner. 🙂

        Reply
    8. Hajira Riaz says

      June 04, 2021 at 12:15 am

      5 stars
      Tried this for dinner tonight. It's so simple qnd easy to follow comes together in minutes and tastes absolutely divine.

      Reply
      • Amina says

        June 08, 2021 at 3:43 am

        So glad you enjoyed it Hajira! 🙂

        Reply
    9. Mahvish says

      May 20, 2021 at 7:09 pm

      5 stars
      really really delicious

      Reply
    10. Nuz Merali says

      May 02, 2021 at 7:15 pm

      I tried this out for iftar yesterday! Not only was it really easy to follow and quick to put together, it tastes divine! Definitely one il be making again and again! Thank you x

      Reply
      • Amina says

        May 07, 2021 at 1:46 am

        So glad you enjoyed it Nuz! Thanks for the feedback 🙂

        Reply
    11. Juweria says

      April 19, 2021 at 5:56 pm

      This has become my go-to eggplant dish, so so good and I'm not usually a fan of eggplant!

      Reply
      • Amina says

        April 22, 2021 at 2:29 am

        Woohoo! Glad I got you converted - eggplant is so good!

        Reply
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    ABOUT ME

    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

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