Palestinian Eggplant Fatteh | Sahtein!

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture at a lower cost.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while maintaining similar cooking properties.

Preheat the oven to 400°F.

Cut the eggplant into very small pieces and place them in a glass container.

Drizzle the eggplant with extra virgin olive oil and sprinkle with salt.

Roast the eggplant in the oven until it becomes very soft, about 40 minutes.

In a bowl, combine 1.5 cups of full fat yogurt with 2-3 chopped garlic cloves and a dash of garlic powder.

Add the juice of half a lemon to the yogurt mixture and mix well.

Remove the roasted eggplant from the oven and layer it with the yogurt mixture.

Toast the pita bread in the oven until crispy, about 10 minutes.

Layer the toasted pita chips on top of the yogurt and eggplant mixture.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens