Eggplant Fatteh is a Middle Eastern cuisine with such a divine taste that convinces you to consider it as your staple. Fattet is originally a type of Egyptian dish composed of crispy pieces of flatbread covered by other ingredients which are different in different countries. Fattet Batinjan is a classic Lebanese variation mostly served as an appetizer in Arabic cuisine. It is a good option for small parties or family gatherings where people consider Fattet as a healthy side dish full of protein, probiotics, and gluten-free.
You are free to choose whether you like to add meat (diced beef or ribeye) or prefer to deep-fry or air-fry (healthier method) the eggplant and the pita chips for your Fattet Batinjan. The wonderful point about cooking Fattet Batinjan is that you can prepare all the ingredients ahead of time and just put them in layers when you are ready to serve Fattet. Being a good source of minerals, vitamins, and fiber results in many health benefits of eggplant 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!
Preheat oven to 220 c (425 °F).
Using scissors, cut the pita bread into small squares. Put them into a baking dish, add 1/2 cup olive oil, sprinkle 2 teaspoons of sumac, and mix well.
Place the baking dish in the preheated oven, bake pita bread 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.
To prepare the eggplants, remove the tops from the eggplants and slice them into cubes, cut them all into the same size so that they will cook evenly. Leave the skin on, most of the benefits come from the skin, so it is important not to remove its skin when you cook. Let them sit for an hour in a cool place to drain their bitter juices. In a baking dish, pour 1/2 cup olive oil, add 1 teaspoon sumac, paprika, 1 teaspoon salt, and mix until eggplant pieces get well coated.
Before frying the eggplants, put a strainer over an empty bowl to place the eggplant in once they are done frying. Line a plate with a few paper towels to place the eggplants on once they have been strained of excess oil.
Carefully throw one piece of eggplant into the oil, If it starts to sizzle, add the rest of the eggplant cubes to the frying pan. Stir the eggplants occasionally and fry them for 4 to 5 minutes until they are golden and crispy. Then put the fried eggplant on the paper-towel-lined plate.
In a bowl, add Seven Yogurt, tahini, garlic, lemon juice, 1/2 teaspoon salt, thyme, and black pepper. Stir until well blended.
Using olive oil, fry almond or pine nuts while stirring constantly until golden brown.
For serving Eggplant Fatteh, layer prepared pitta, eggplant, and yogurt sauce in the serving dish, respectively. Using pomegranate seeds, parsley, fried almond, or pine nuts, garnish it and enjoy this delectable meal.
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.