How to Make Eggplant and Potato Fatteh

A light, yogurt-based variation of fatteh that’s perfect for summer. This easy Eggplant and Potato Fatteh can be served as a main course or a starter—great for warm weather. If you haven’t tried eggplant with yogurt before, you’ll be amazed by the flavor!

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4 servingsBack to recipeMains

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1 large eggplant1 large potato1/2 cup cooked chickpeas1 large Arabic pita bread1 clove garlic, crushed3 cups yogurt3 tablespoons tahiniSalt to tasteOlive oil1 tablespoon pomegranate seeds for garnish1 tablespoon chopped parsley for garnishHot pepper powder to taste

Note

We can prepare chickpea fatteh the same way, and add minced or cubed meat or trotters and tongues on top.

Step 1

We cut the eggplant and potatoes into small cubes and fry them in plenty of oil, or place them on a baking tray with a drizzle of oil and roast them in the oven for a quarter of an hour.

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