Palestinian Eggplant Fatteh (Vegan Middle Eastern Dish)

This palestinian eggplant fatteh is just what you need to make on days you want to make something flavourful but not time consuming. It has the perfect flavour and texture combination that is going to make you and your guests salivate! It can be served as a snack to share with family and friends or a complete meal in itself.

I made this Palestinian Eggplant Fatteh recently to pay homage to the lost souls in the sad war between Israel and Palestine. It’s can be easily made prepared vegan (if you skip out the meat) and the flavour and texture profile is so complex! The soft eggplant pieces with the tangy yoghurt and the crunchy pita chips makes the perfect combination! You are gonna love it!

How to prep the Eggplant Fatteh ahead of time:

• You can roast the eggplant and refrigerate in an airtight container. When its time to serve, heat them in the oven or microwave
• For the pita chips, you can roast them until crispy and store in a container at room temperature.
• The sauce can also be made ahead of time and stored in the fridge. You can adjust the consistency later with water or lemon juice.
• Layer the dish right before serving, do not layer it beforehand.

Layering the Eggplant Fatteh:

• First start with a cast iron skillet to roast the eggplant. You can use the same skillet to layer your fatteh.

• Then add the garlic-y yoghurt sauce on top of the eggplant.

• Finally arrange the pita chips, roasted chickpeas, parsel and drizzle some olive oil on top.

I hope you give this dish a go and tag me on socials if you do!

Vegan Palestinian Eggplant Fatteh

A classic middle eastern dish made of eggplant, pita and a yogurt sauce. It starts with a layer of roasted soft eggplant, tangy yoghurt sauce, a crunchy layer of pita bread, and topped with crispy chickpeas, parsley and olive oil.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 2

Ingredients

  

1x2x3x

• 1 large eggplant sliced in cubes
• 1 tsp Salt
• 2-3 tbsp Extra virgin olive oil
• 1.5-2 cups plain yogurt
• Juice of 1/2 lemon
• 3 cloves of garlic
• 2-3 whole wheat pitas / pita chips I used Indian rotis which worked perfectly well too
• Chopped fresh parsely optional

Instructions

 

• Preheat the oven to 180C and bake the eggplant in a generous drizzle of olive oil and some salt.
• Cut up pita bread and toast them in the oven to make pita chips.
• In a separate bowl mix the yoghurt, minced garlic and lemon juice.
• When ready to serve, layer the yoghurt mix over the roasted eggplant, then the pita chips (you can also layer them on the bottom), top with roasted chickpeas and fresh parsley!

Tried this recipe?Let us know how it was!