If you’re looking for a dish that combines creamy, crunchy, savory, and fresh in every bite, Eggplant Fatteh delivers all that and more. This popular Middle Eastern comfort food is a layered dish that features fried or roasted eggplant, toasted pita chips, garlicky yogurt, and spiced chickpeas, all crowned with a drizzle of olive oil, pine nuts, and fresh herbs.
At its core, fatteh is about texture and balance. The crispy pita provides a base that soaks up just enough flavor without becoming soggy, while the eggplant adds a soft, earthy richness. Chickpeas bring a protein punch and a nutty bite, and the yogurt sauce ties everything together with its cool, tangy creaminess. It’s a perfect harmony of ingredients, traditionally served as a hearty appetizer or even a light main dish.
To prepare Eggplant Fatteh, you start by cubing and roasting or frying the eggplant until golden and tender. Pita bread is cut into pieces and toasted until crisp. A yogurt sauce is made with plain yogurt, garlic, lemon juice, and a pinch of salt. Chickpeas, either canned or freshly cooked, are warmed with spices like cumin and paprika to deepen their flavor.
Assembly is easy: layer the toasted pita on the bottom of a serving dish, spoon over the eggplant and chickpeas, then drizzle generously with the yogurt sauce. Top it all off with toasted pine nuts or almonds, a handful of chopped parsley, and a final drizzle of olive oil. Some versions also include pomegranate seeds or a sprinkle of sumac for a burst of color and tang.
Eggplant Fatteh is both comforting and refreshing, making it ideal for any season. It’s a great way to use leftover pita or to serve a meatless dish that still feels hearty and satisfying. Whether you’re familiar with Middle Eastern cuisine or trying it for the first time, this dish is sure to impress. Serve it warm or at room temperature, and enjoy every flavorful layer.
Ingredients
- 2 large eggplants sliced into 1/2 inch rounds
- 3 tablespoons olive oil divided
- 2 pita breads cut into squares
- 2 cups yogurt plain
- 1 clove garlic minced
- 1/4 cup pine nuts toasted
- 1/4 cup parsley chopped
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the sliced eggplants on a baking sheet, brush with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25 minutes until tender.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pita squares and cook until crispy and golden. Remove and set aside.
- In a bowl, mix the yogurt and minced garlic. Add salt to taste.
- Layer the roasted eggplants in a serving dish. Top with crispy pita pieces, then spread the yogurt mixture over the top.
- Heat the remaining tablespoon of olive oil in a small pan and toast the pine nuts until golden. Sprinkle over the yogurt layer.
- Garnish with chopped parsley and serve warm or at room temperature.
Nutrition
Yummy! My new go-to recipe for gatherings. 😋
Delicious! But I replaced the pine nuts with almonds since I didn’t have any. Still a hit!
This is a game changer! I didn’t expect eggplant to taste so good. Absolutely loved it!
Glad you enjoyed it! Eggplant can be super tasty when prepared right. Definitely going to try this recipe myself!
Why is yogurt in this? Sounds weird. Can I just use sour cream instead?
I don’t know, man. Sounds kinda odd to me. Whatever floats your boat, I guess.
Yogurt gives it a nice tangy flavor! Sour cream would be too heavy. Trust the process!
Make sure to salt the eggplant before cooking! It helps draw out some of the bitterness. 😬
Salt? Isn’t that bad for you? What’s the point in adding it? 🤔
That’s actually a great tip! I always find eggplants taste better when salted first. Can’t wait to try it! 😊
I think I did something wrong… my eggplant turned out mushy. Anyone know what I did?
Maybe you overcooked the eggplant? It can get mushy if left in the oven too long.
Eggplants? Eww! I can’t believe people eat this. 😂
Eww, get over yourself! Some people love eggplants. You should give it a chance before hating.
Eggplants are actually really good! You just haven’t tried them the right way. This recipe looks delicious!
Made this for my family dinner, and they devoured it! Easy to follow and super tasty. Thanks!
This looks too complicated for me 😕.
Yum! Eggplant is the best! I added some shredded chicken on top too.
That’s a great idea! Shredded chicken sounds like a delicious addition. I might try that next time!
Eggplant? Really? I don’t see the hype. It’s just, like, mushy and bland.
Can I use butter instead of olive oil? I only have butter at home.
This recipe is amazing! I love eggplant and this was a hit at my dinner party.
OMG, this was sooo good! I can’t believe how easy it was to make. Definitely adding it to my regular meals!
Not bad, but too much garlic for my taste. I might use less next time.
I didn’t like the texture of the eggplant. It was mushy. Maybe I cooked it too long?
Simple and delicious! Just right for a quick meal. Will make again.
Looks good, but is it really enough for dinner? Seems kinda small.
Totally agree! I made this last week, and everyone loved it!
Impressive! Even my picky kids ate it. I didn’t even tell them it was eggplant.
That’s awesome! Eggplant is such a sneaky veggie. I’m glad your kids loved it!
Eh, it was ok. I thought the yogurt part was weird, not my thing. But some may like it.