Vegetarian Eggplant Fatteh Recipe with Divine Taste

eggplant Fatteh



  • 2eggplants
  • 1cup olive oil
  • 1 1/2 teaspoons salt
  • 3teaspoonssumac
  • 1teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 4Pita bread
  • 2cups Kalleh seven yogurt
  • 3/4 cuptahini
  • 2 garlic cloves, minced
  • 3tablespoonsLemon juice
  • 1/4 cup slivered almonds or pine nuts
  • 1/4 cup parsley, finely chopped
  • 1/4 cup pomegranate seeds (optional)

Eggplant fatteh is a Middle Eastern cuisine with such a divine taste that convinces you to consider it as your staple.

Eating vegetables every day is important, we should consider them as a part of our daily diet to keep our body healthy. Allegedly you are grasping at straws when deciding to cook an ambrosial tasted dish with vegetables, but on the contrary, it is a big hit.

Specifically consider eggplant, being ubiquitous throughout the world and going well with lots of foods, makes it a hearty addition to our daily meals.

Being a good source of minerals, vitamins, and fiber results in many health benefits including helping with digestion, improving bone health, having anti-cancer potential, improving brain function, and preventing anemia.

Being aware of all aforementioned benefits and yet ignoring them in your diet, is an absolute blunder. Using eggplant with its unique terrific taste in any recipe turns it into a culinary masterpiece such as eggplant fatteh.

Try the following recipe, serve it as a delectable appetizer or main course, and enjoy!


Step 1

Preheat oven to 220 c  (425 °F).

Step 2

Using scissors, cut the pita bread into small squares. Put them into a baking dish, add ½ cup olive oil, sprinkle 2 teaspoons of sumac, and mix well.

Step 3

Place the baking dish in the preheated oven, bake for about 10 minutes until the bread pieces turn golden brown. Only one layer of bread pieces should be on the bottom of the baking dish, if necessary, use 2 baking dishes.

Step 4

In a baking dish, chop eggplants into small cubes, pour ½ cup olive oil, add 1 teaspoon sumac, paprika, 1 teaspoon salt, and mix until eggplant pieces get well coated.

Step 5

Place the baking dish in the oven (same temperature), bake for about 30 minutes until golden and soft. Only one layer of eggplants should be on the bottom of the baking dish, if necessary, use 2 baking dishes.

Step 6

In a bowl, add Kalleh seven yogurt, tahini, garlic, lemon juice, ½ teaspoon salt, thyme, and black pepper stir until well blended.

Step 7

Using olive oil, fry almond or pine nuts while stirring constantly until golden brown.

Step 8

For serving eggplant fatteh, in the serving dish, layer prepared pitta, eggplant, and yogurt sauce respectively.

Using pomegranate seeds, parsley, fried almond, or pine nuts, garnish it and enjoy this delectable meal.

Cooking Notes

• Eggplant can be prepared in advance and stored in an airtight container in the fridge. To use, just reheat in microwave or oven before serving.

• Pitta can be toasted earlier, as long as leaving it on its own at room temperature, it will remain the same.

• Layering the dish must be done just before serving, so everything remains crunchy.


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