Eggplant Fatteh (Crispy Pita, Eggplant and Yogurt)

Updated May 21, 2025

Recipe Overview

A classic Middle Eastern dish rooted in culinary resourcefulness, Eggplant Fatteh features crispy pita bread, tender roasted eggplant, and a tangy yogurt-tahini sauce. Inspired by Jordanian home cooking (where leftovers are reimagined into new meals), this recipe balances texture, flavor, and versatility.

Time: Total 1 hour (Prep: 10 minutes, Cook: 50 minutes)

Servings: 2–4 | Difficulty: Moderate

Ingredients

For Crispy Pita Chips

• 4 oz (≈2 medium) pita bread, cut into ¾-inch squares (or ½-inch for thinner chips)

• 1 tbsp olive oil

• 1½ tsp kosher salt (e.g., Diamond Crystal)

For Roasted Eggplant

• 1 large eggplant (≈1½ lbs), peeled (optional, for texture) and cut into 1-inch cubes

• ¼ cup extra-virgin olive oil (EVOO)

• ½ tsp kosher salt

For Yogurt Sauce

• 1 cup plain full-fat yogurt (regular or Greek)

• 2 tsp tahini

• ½–1 small garlic clove, finely grated

• ½ tsp kosher salt

For Garnish & Topping

• 2–3 tbsp pine nuts or slivered almonds

• 1 tbsp EVOO (for toasting nuts)

• 2 tbsp pomegranate seeds (optional)

• 2 tbsp chopped fresh herbs (parsley, mint, or cilantro; optional)

Detailed Preparation

Step 1: Prepare Crispy Pita Chips

Preheat oven to 350°F (175°C). Toss pita squares with 1 tbsp olive oil and 1½ tsp salt in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet (avoid overcrowding). Bake 12–15 minutes, turning halfway through, until golden and crisp. Let cool completely.

Tip: Prepare up to 1 week ahead; store in an airtight container. For thick pita, split into halves before cutting. Substitute with store-bought pita chips (skip toasting).

Step 2: Roast the Eggplant

Preheat oven to 450°F (230°C) (convection: 425°F/218°C). Toss eggplant cubes with ¼ cup EVOO and ½ tsp salt. Spread on a baking sheet in a single layer. Roast 20–25 minutes, stirring halfway, until golden and tender with crisp edges.

Alternative: Air-fry at 400°F (200°C) for 20 minutes, shaking halfway.

Step 3: Make the Yogurt Sauce

In a small bowl, whisk yogurt, tahini, grated garlic, and ½ tsp salt until smooth. Adjust seasoning (add salt, garlic, or a splash of water if too thick).

Step 4: Toast the Nuts

In a small skillet over medium-low heat, heat 1 tbsp EVOO. Add nuts and stir 2–3 minutes until golden and fragrant. Transfer to a paper-towel-lined plate to drain.

Step 5: Assemble the Dish

On a serving platter, spread most pita chips. Scatter roasted eggplant over the chips, then spoon the yogurt sauce on top. Garnish with reserved pita chips, toasted nuts, pomegranate seeds, and herbs. Serve immediately.

Recipe Adaptations & Variations

• Leftover Reimagining: Transform stews/soups into Fatteh by layering leftover ingredients (e.g., spinach, lentils) with toasted bread, yogurt sauce, and fried nuts.

• Non-Vegetarian Twist: Sauté ½ cup ground lamb/beef with ¼ cup onion, 2 garlic cloves, and 1 tsp zatar/sumac. Layer over warm flatbread, then add eggplant and sauce.

• Nacho-Style Upgrade: Use tortilla chips, canned chickpeas (rinsed), and 1 tsp lemon juice in the yogurt sauce.

Serving Tips

• Family-Style: Use a large platter; guests serve themselves with forks or spoons.

• Main Course: Pair with couscous or quinoa for a balanced meal.

• Appetizer: Thinly spread eggplant and sauce over pita chips for individual “bites.”

This dish celebrates Middle Eastern heritage and culinary flexibility, ensuring every bite is crisp, creamy, and full of flavor.