Go Back
–+ servings
Eggplant fatteh plated on a pattered blue plate with handles, placed on a blue backdrop with a gold serving spoon and a small bowl of pomegranate
4.95 from 52 ratings

Roasted Eggplant Fatteh (Vegetarian)

Yield: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
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.
Print Pin Recipe

Ingredients
 

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

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
Did you make this recipe?Please leave a star rating and review below!