Fattat Eggplant Recipe

Roast eggplants

Preheat oven to 425°F (220°C). Prick each eggplant a few times with a fork, place on a rimmed baking sheet lined with foil. Roast whole for 35–45 minutes, turning once, until collapsed and skin blistered. Remove and let cool until manageable.

Prepare roasted flesh

When cool, halve each eggplant and scoop out flesh into a bowl, discarding most skin. Roughly chop or mash the flesh. While still warm, stir in 1½ tbs olive oil, minced garlic (2 cloves), 1 tsp kosher salt, and ½ tsp black pepper. Taste and adjust seasoning; set aside.

Make pita chips

Lower oven to 400°F (200°C). Cut pita breads into large triangles. Toss pita triangles with 2 tbs olive oil, ½ tsp fine salt, ½ tsp ground cumin and ¼ tsp smoked paprika (if using) until evenly coated. Spread in a single layer on two baking sheets and bake 8–12 minutes, turning once, until golden and crisp. Remove and cool; break some pieces into smaller chips for layering.

Make yogurt-tahini

In a bowl whisk together 1 cup Greek yogurt, ¼ cup tahini, 2 tbs lemon juice, 2 tbs water, ½ clove grated garlic, and ½ tsp salt. Adjust texture with more water if too thick — it should be pourable but creamy. Taste and adjust lemon and salt.

Cook the sauce

Heat 2 tbs extra virgin olive oil in a small skillet over medium. Add finely chopped shallot and sauté 3–4 minutes until soft. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes until it darkens slightly. Add 3 tbs water to loosen, then stir in ½ tsp red pepper flakes, ¼ tsp ground cumin and ½ tsp salt. Simmer gently 2–3 minutes to meld flavors, then remove from heat.

Layer the fattat

Select a shallow serving dish or large platter. Place a single even layer of pita chips to cover the bottom. Spoon half of the warm roasted eggplant mixture over the chips, spreading gently to form an even layer. Drizzle about half of the tomato-garlic sauce over the eggplant. Dollop and spread half of the yogurt-tahini sauce over the top. Add another staggered layer of pita chips (use whole and broken pieces for texture). Spoon the remaining eggplant over that layer, then drizzle the remaining tomato sauce and finish with the remaining yogurt-tahini, spreading to cover.

Garnish and finish

Drizzle 2 tbs pomegranate molasses in thin lines across the top, then drizzle 1 tbs olive oil. Sprinkle chopped parsley, 2 tbs toasted pine nuts or pistachios, and a light dusting of sumac if using. Let rest 10 minutes so the pita softens slightly in places but retains some crunch. Serve warm or at room temperature.