Eggplant Fatteh — very easy and delicious

1 large eggplant

2 cups plain yogurt

Juice of half a lemon

2 cloves garlic, crushed

Salt, to taste

2 tbsp tahini

Almonds and pine nuts

Pomegranate seeds

Chopped parsley

1 pita (Arabic flatbread), torn and toasted

1 cup water

2 tbsp chickpeas

Peel the eggplant, cut into cubes, salt it, then place it in a colander for 15 minutes.
Pat the eggplant dry with a clean towel and press to remove as much moisture as possible so it won’t absorb too much oil during frying.
Fry the eggplant in plenty of hot oil and set aside.
Toast the nuts and set them aside.
Mix the yogurt, tahini, garlic, lemon juice, water and chickpeas well, then set the mixture aside.
Arrange the toasted bread in a baking dish or a glass Pyrex, pour the yogurt mixture over it, then layer the fried eggplant on top and garnish with pomegranate seeds, parsley and the toasted nuts.

Eggplant Fatteh recipe from a friend of the Shu Tabkhin Today website:

#recipes# recipe# eggplant# fatteh# eggplant_fatteh# shu_tabkhin_today

How to Make Eggplant Fatteh

Prep checklist