Eggplant Fatteh

This Eggplant Fatteh is a classic Middle Eastern vegetarian dish that’s all about irresistible textures. Crispy pita chips are layered with tender roasted eggplant, then smothered in a creamy garlicky yogurt tahini sauce. It’s finished with toasted pine nuts, juicy pomegranate seeds, and a drizzle of olive oil. Whether you’re serving it as a mezze, appetizer, or light main, this eggplant fatteh is easy to prepare and absolutely addictive—you’ll keep coming back for more.

Of all my eggplant recipes – this one is my favourite. The really great thing about it is that you can get away with baking everything (no need to fry the components, like in the traditional method) and you can make most of the components ahead of time and assemble them all just before serving.

It’s a winner for dinner parties, because it’s easy to prepare and very flexible. It’s traditionally served as a warm Middle Eastern appetizer recipe or as a brunch dish, but I also have mine as a full meal for lunch or dinner.

Fatteh is a dish created to use up leftovers, so it can be made with various different toppings, like eggplant in this case, or chickpeas which is the most classic version, called fattet hummus. There’s also a chicken fatteh which is equally delicious.

How to Make Eggplant Fatteh – Step By Step

Grab your ingredients! I typically use globe eggplant for this recipe as its easiest to dice into cubes.

Peel the eggplant it into a zebra pattern (which helps reduce some of the tough skin), then chop it into small cubes, roughly 1/2 an inch in size.

Assemble the fatteh right before serving. Once layered, the pita chips will get soggy within 1.5 to 2 hours. Start with a layer of pita, the eggplant, the sauce, then the toasted nuts, pomegranate (if using) and chopped parsley. Serve immediately!

How to Make Eggplant Fatteh Ahead of Time:

• 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 bake them until crispy 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.

Other Eggplant Recipes You Will Love

Turkish Ali Nazik (Lamb Stew over Smoked Eggplant)

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Authentic Baba Ghanoush (Eggplant Dip)

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Creamy & Smokey Mutabal with Tahini

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Mediterranean Eggplant Casserole (Kafta Bil Sanieh)

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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!

4.95 from 52 ratings

Roasted Eggplant Fatteh (Vegetarian)

Yield: 6 servings

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Author: Amina Al-Saigh

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.

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Ingredients

 

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For the Eggplant

• ▢ 1 large eggplant
• ▢ 1/4 cup olive oil
• ▢ 1 tsp salt
• ▢ 1 tsp sumac
• ▢ 1/2 tsp paprika

For the Pita

• ▢ 4 8" Round Pita breads
• ▢ 1/4 cup olive oil
• ▢ 2 tsp sumac

For the Sauce

• ▢ 2 cups plain yogurt
• ▢ 1/2 cup tahini
• ▢ 1 garlic clove
• ▢ 1/2 Lemon, juiced
• ▢ 1/4 tsp salt, or to taste

For the Garnish

• ▢ 1/4 cup slivered almonds or pine nuts
• ▢ 2 tbsp olive oil
• ▢ 1/4 cup parsley, finely chopped
• ▢ 1/4 cup pomegranate seeds, optional

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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. Note: You can also air fry the eggplant at 380F for 20-23 minutes.

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

Serving: 1Serving, Calories: 526kcal, Carbohydrates: 37g, Protein: 12g, Fat: 39g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 23g, Cholesterol: 11mg, Sodium: 733mg, Potassium: 517mg, Fiber: 5g, Sugar: 8g, Vitamin A: 337IU, Vitamin C: 12mg, Calcium: 186mg, Iron: 2mg

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