Mains
ChefOla Faour
How to Make Eggplant Fatteh
Eggplant Fatteh — have you tried it before? If not, we recommend you give it a try. Eggplant with yogurt is exceptionally tasty, and pomegranate seeds on top are the magical finishing touch.
Eggplant Fatteh — very easy and delicious
Ingredients
Start here, then move straight into the method.
- 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
- For more delicious eggplant recipes, see Eggplant with Pomegranate Molasses
Method
Follow the cooking sequence without leaving the page.
- We peel the eggplant, cut it into cubes, salt it, then place it in a colander for a quarter of an hour.
- We dry the eggplant well with a clean towel and press it to remove as much water as possible so it doesn't absorb too much oil during frying….
- We fry the eggplant in plenty of hot oil and set it aside…
- We toast the nuts and set them aside
- We mix the yogurt, tahini, garlic, lemon juice, water, and chickpeas well and set them aside…
- We spread the bread in a baking dish or glass Pyrex and pour the yogurt mixture over it, then distribute the eggplant and garnish with pomegranate seeds, parsley, and nuts….
Recipe tags
MainsLevantVegetarianEgg free
Notes and serving ideas
- Eggplant with Pomegranate Molasses
