The BEST Lebanese Eggplant Fatteh Recipe - Layered Eggplant Salad with Crunchy Pita and Tangy Yogurt

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and reduces calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are more affordable and still add crunch.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter offers a similar texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

Preheat the oven to 220°C (428°F).

Place 2 medium eggplants, 1 red pepper, and 1/2 onion on a baking tray. Sprinkle with salt, 1/4 tsp black pepper, 1 tsp cumin, 1/2 tsp red pepper flakes, 1/2 tsp paprika, and 1/2 tsp sumac. Drizzle with olive oil and mix well.

Bake the vegetables for 25-30 minutes.

Brush 2 pita breads with olive oil and optionally sprinkle with sumac. Bake at 220°C for 7-10 minutes until golden and crispy.

In a bowl, mix 1 cup thick yogurt, 2 tbs tahini, juice of half a lemon, salt to taste, 1/4 tsp black pepper, and 1 grated garlic clove until well combined. Leave aside.

Crush the toasted pita into small pieces in a serving dish.

Add the roasted eggplant mixture to the crushed pita.

Top with the tahini garlic yogurt mixture, toasted pine nuts, finely chopped parsley, and pomegranate seeds. Sprinkle with sumac and drizzle with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens