Eggplant Fatteh is a delicious Middle Eastern dish made with layers of roasted eggplant, crispy pita bread, and a creamy yogurt sauce, garnished with pine nuts and parsley. It's a simple yet flavorful meal perfect for any occasion.
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
Serving: 1gCalories: 250kcalCarbohydrates: 28gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg