Know before having it on your table, the Eggplant Fatteh vegetarian recipe loved for its unique layers of texture and flavor. Eggplant Fatteh, or Fattet Baitinjan, that is a staple in Middle Eastern cuisine, is a perfect vegetarian middle eastern delight, features crispy pita chips, tender roasted eggplant, and a creamy, tangy yogurt tahini sauce. It is the perfect balance of hearty and light textures, making it a go-to dish for gatherings, family meals, or as a comforting weeknight dinner.
What makes this Eggplant Fatteh recipe truly stand out is its simplicity and adaptability. The addition of toppings like pomegranate garnish or toasted nuts elevates it, but the core components such as eggplant, yogurt sauce, and pita—are enough to make it shine. This dish is an excellent example of healthy vegetarian recipes that satisfy your taste buds and offer a nutritious meal option. To taste lovers! if you are exploring vegetarian Middle Eastern food or looking for an easy Middle Eastern recipe, Eggplant Fatteh is a delightful starting point. Let’s dive into how you can prepare this homemade fatteh with step-by-step instructions that will leave you and your guests impressed.
Ingredients
Eggplant Preparation
- 1 large eggplant, cut into 1-inch cubes
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
Pita Chips Preparation
- 2 pita breads, split in half, cut into 1-inch squares
- 1/4 cup olive oil
- 1 tsp salt
Yogurt Tahini Sauce
- 1.5 cups plain yogurt
- 1/2 cup tahini paste
- 4 garlic cloves, crushed
- Juice of 1/2 large lemon
- Salt to taste
Garnish
- 2 tbsp olive oil
- 1/4 cup slivered almonds or pine nuts
- 1/4 cup pomegranate arils (optional)
- Fresh parsley, chopped
Directions
1. Roast the Eggplant
Preheat your oven to 425°F. Then toss the eggplant cubes with olive oil, salt, black pepper, and garlic powder until evenly coated. Spread cubes on a baking sheet in a single layer to ensure even roasting. Bake for 25–30 minutes until eggplant become tender and golden brown. This step is important for perfectly roasted eggplant that melts in your mouth.
2. Prepare the Pita Chips
For pita chips cut the pita bread into 1-inch shapes of your choice. Toss pieces with olive oil and salt, ensuring an even coating. Then spread the pieces on a baking sheet and bake at the same temperature as above for 10–15 minutes, flipping halfway through, until crispy. These crispy pita chips add a satisfying crunch and layers to the dish.
3. Make the Yogurt Tahini Sauce
In a bowl, whisk the yogurt for tahini until smooth. Following this, now add tahini, crushed garlic, lemon juice, and salt. Slowly drizzle in water (few drops) while whisking to achieve a creamy, pourable consistency. This creamy yogurt tahini sauce ties all the elements together with its buttery and nutty flavors.
4. Toast the Nuts
Then in a small skillet, melt the ghee over medium heat and add the slivered almonds or pine nuts and toast them until golden brown. The toasted nuts topping adds a rich flavor and a crunchy texture to the final dish.
5. Assemble the Eggplant Fatteh
In your serving dish, layer the crispy pita chips as the base. Then add the roasted eggplant on top, then drizzle generously with the yogurt tahini sauce. Garnish with the toasted nuts, melted ghee or butter, fresh parsley, and pomegranate if desired.
6. Serve
For the best experience, serve the Eggplant Fatteh recipe fresh to preserve the crunch of the pita chips and the creaminess of the sauce.
Eggplant Fatteh is a dish that embodies the heart of Middle Eastern comfort food. The harmonious layers of roasted eggplant, crispy pita, and tangy yogurt-tahini sauce make it a standout among vegetarian Middle Eastern food options. It’s perfect for impressing guests or enjoying a cozy meal with your family. This traditional fatteh recipe is the crunch of the nuts, the creaminess of the sauce, or the sweet burst from the pomegranate garnish, makes every bite a celebration vibe. So, the next time you’re looking for an easy Middle Eastern recipe, try this best fatteh recipe and experience the joy of a dish that’s both simple and sophisticated. Your taste buds—and your loved ones_will thank you!
FAQS
Can I make the yogurt tahini sauce in advance?
Absolutely! You can prepare the yogurt tahini sauce up to 2-3 days in advance and store it in an airtight container in the fridge. Just stir it before using.
Can I add meat to this recipe?
Yes, if you are not following a vegetarian diet, you can add cooked chicken, beef, or lamb for extra protein. Simply layer it with the eggplant and pita chips.
Tips for Eggplant Fatteh
Crispy Pita Chips
If your pita chips are not crispy enough after baking, give them a little more time in the oven and keep an eye on them to avoid burning.
Tahini Sauce Consistency
If your tahini sauce is too thick, you can thin it out with a little water, one tablespoon at a time, until it reaches the perfect creamy yet pourable consistency.
Garnishes
For added flavor, try using toasted pine nuts or walnuts as an alternative to slivered almonds. Pomegranate arils also add a burst of color and sweetness.
Make It Spicy
If you like a bit of spices, sprinkle some chili flakes or drizzle a spicy olive oil on its top before serving.
Serving Tip
For an elevated presentation, serve the Eggplant Fatteh in individual bowls or rustic clay dishes that will give authentic Middle Eastern dining experience.
Eggplant Fatteh Vegetarian Recipe
Course: MainCuisine: Middle EasternDifficulty: Medium2
servings20
minutes1
hour810
kcalEggplant Fatteh a vegetarian recipe loved for its unique layers of texture and flavor. Eggplant Fatteh, or Fattet Baitinjan, is a perfect vegetarian middle eastern delight, prepared with crispy pita chips, tender roasted eggplant, and a creamy, tangy yogurt tahini sauce.
Ingredients
- Eggplant Preparation
1 large eggplant, cut into 1-inch cubes
1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
- Pita Chips Preparation
2 pita breads, split in half, cut into 1-inch squares
1/4 cup olive oil
1 tsp salt
- Yogurt Tahini Sauce
1.5 cups plain yogurt
1/2 cup tahini paste
4 garlic cloves, crushed
Juice of 1/2 large lemon
Salt to taste
- Garnish
2 tbsp olive oil
1/4 cup slivered almonds or pine nuts
1/4 cup pomegranate arils (optional)
Fresh parsley, chopped
Directions
- Roast the Eggplant
Preheat your oven to 425°F. Toss the eggplant cubes with olive oil, salt, black pepper, and garlic powder until evenly coated. Spread them out on a baking sheet in a single layer to ensure even roasting. Bake for 25–30 minutes until tender and golden brown. This step is decisive for perfectly roasted eggplant that melts in your mouth. - Prepare the Pita Chips
Cut the pita bread into 1-inch shapes of your choice. Toss with olive oil and salt, ensuring an even coating. Spread the pieces on a baking sheet and bake at the same temperature for 10–15 minutes, flipping halfway through, until crispy. These crispy pita chips add a satisfying crunch to the dish. - Make the Yogurt Tahini Sauce
In a bowl, whisk the yogurt until smooth. Add tahini, crushed garlic, lemon juice, and salt. Slowly drizzle in water while whisking to achieve a creamy, pourable consistency. This creamy yogurt tahini sauce ties all the elements together with its tangy and nutty flavors. - Toast the Nuts
In a small skillet, melt the ghee over medium heat. Add the slivered almonds or pine nuts and toast until golden brown. The toasted nuts topping adds a rich flavor and a crunchy texture to the final dish. - Assemble the Eggplant Fatteh
In your serving dish, layer the crispy pita chips as the base. Add the roasted eggplant on top, then drizzle generously with the yogurt tahini sauce. Garnish with the toasted nuts, melted ghee, fresh parsley, and pomegranate garnish if desired. - Serve Immediately
For the best experience, serve the Eggplant Fatteh recipe fresh to preserve the crunch of the pita chips and the creaminess of the sauce.
Notes
- For an elevated presentation, serve the Eggplant Fatteh in individual bowls or rustic clay dishes for a more authentic Middle Eastern dining experience.
