Fatteh With Eggplant Recipe

Prepare and crisp pita

Preheat oven to 375°F (190°C). Tear or cut each pita round into bite-size pieces (about 1.5–2 inches). Spread pieces in a single layer on a baking sheet, brush with 3 tbs olive oil and sprinkle 1 tsp salt. Bake for 10–12 minutes, flipping once halfway, until golden and crisp. Remove and set aside to cool.

Roast or pan-fry eggplant

Halve eggplants lengthwise (or cut into 1-inch cubes for faster cooking). If cubed: heat 2 tbs olive oil in a large skillet over medium-high heat. Add eggplant, season with 1 tsp salt and cook, stirring occasionally, until deeply browned and tender, about 10–12 minutes. If halved: brush with oil and roast at 425°F (220°C) on a baking sheet, cut-side down, for 25–30 minutes until soft and collapsed. Let cool slightly, then if halved scoop flesh and roughly chop.

Assemble eggplant with tomato & spices

In the skillet (or mixing bowl), add 1 medium diced tomato and 2 minced garlic cloves to the cooked eggplant. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tbs lemon juice, and 0.5 tsp black pepper. Cook together 2–3 minutes more just to blend flavors; if the mixture is too dry add 1–2 tbs water. Taste and adjust salt to 1 tsp total. Remove from heat and keep warm.

Prepare the yogurt

In a bowl whisk together 2 cups plain Greek yogurt, 2 tsp tahini (if using), 1 grated garlic clove, 1 tbs lemon juice, 0.5 tsp salt and 2 tbs cold water until smooth and pourable but still thick. Adjust consistency with additional cold water 1 tsp at a time if necessary. Taste and adjust seasoning—yogurt should be bright and slightly tangy.

Toast nuts and finish garnish

Toast 0.5 cup slivered almonds (and 2 tbs pine nuts if using) in a small dry skillet over medium heat, stirring, until golden and fragrant, about 3–4 minutes. Remove to cool. Chop 0.25 cup fresh parsley.

Assemble the fatteh

To serve (serves 4): In a shallow serving dish or individual plates, spread half of the crispy pita pieces to form a base. Spoon half of the yogurt sauce evenly over the pita so pieces absorb some sauce. Add half of the warm eggplant & tomato mixture on top. Repeat with remaining pita, yogurt, and eggplant (or layer all at once for a single platter). Sprinkle toasted almonds and pine nuts over the top. Drizzle 2 tbs olive oil and 1 tsp pomegranate molasses (if using) over everything. Finish with chopped parsley and a light dusting of sumac if desired.

Serve

Serve immediately while the pita retains some crispness and the eggplant is warm. If prepared a short time ahead, keep yogurt chilled and assemble just before serving to maintain texture.