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.
Servings 4 -6
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
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 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.
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