How to Make Eggplant Fatteh Recipe - The Matbakh

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.

Mix the eggplant cubes with the flour (this creates a nice crunchy coating once they're fried). Fry the eggplant cubes and set them aside.

Fry the pita bread until it's crunchy and set the pieces aside.

Combine the yogurt, garlic, parsley, and tahini in a bowl, set aside.

Boil the chickpeas and set aside.

Toast the pine nuts in the ghee and set aside (make sure you toast them on low heat because they burn easy).

On a serving plate, layer the fatteh following this pattern: Yogurt mixture, chickpeas, fried eggplants, fried pita bread, toasted pine nuts, and another yogurt mixture layer. You can garnish with parsley or any other fresh herb.

Cooking Techniques

Spice Level:

Dietary

Allergens