Eggplant Fatteh | eggplant fatteh recipe in malayalam | arabic recipe eggplant fatteh

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a thicker texture with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and nut-free.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is cost-effective and neutral in flavor.

Preheat the oven to 400°F (200°C).

Slice the eggplant into rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture.

Rinse the eggplant slices and pat dry with paper towels.

Brush the eggplant with olive oil and arrange on a baking sheet.

Bake the eggplant until golden and tender, about 25-30 minutes.

While the eggplant is baking, toast the pita bread until crispy and golden.

In a bowl, mix yogurt, minced garlic, tahini, lemon juice, salt, and pepper until smooth.

In a skillet, heat olive oil over medium heat and fry the chickpeas until crispy, about 5-7 minutes.

Layer the toasted pita in a serving dish, followed by a layer of baked eggplant.

Spread the yogurt mixture over the eggplant evenly.

Top with crispy chickpeas, toasted pine nuts, cumin, and paprika.

Garnish with chopped parsley and mint before serving.

Cooking Techniques

Spice Level:

Allergens