Eggplant Fatteh with Yogurt | Vegan Eggplant Recipe | Easy Dinner

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).

Cut the pita bread, eggplant, and potato into cubes.

In a bowl, mix the crushed garlic with the olive oil and coat the cubed vegetables.

Arrange the cubed eggplant and potato on a baking sheet and bake until tender.

Prepare the yogurt sauce by mixing yogurt, crushed garlic, lemon juice, tahini, and salt until smooth.

Layer the baked vegetables with the pita cubes in a serving dish.

Spread the yogurt sauce over the layered vegetables.

Garnish with fried pine nuts, chopped cilantro, and pomegranate seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens