Lebanese Eggplant Fatteh

4.75 from 4 votes

How to make easy Lebanese Eggplant Fatteh. Our healthy Middle Eastern vegetarian salad recipe features pita, chickpeas, tahini & yogurt.

Prep Time30

Cook Time1

Total Time1 30

Course: Salad

Cuisine: lebanese

Keyword: egglant fatteh

Servings:

Calories: 613kcal

Preheat oven to 425 F.
Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika.
Lay eggplant chunks in one layer on a lined baking sheet and bake in the oven for 30 minutes. Remove and let cool.
Tear pita and coat with 2 tablespoons olive oil, 1/2 teaspoon cumin and salt. Mix well until coated then spread out across a baking sheet. Bake for 20-25 minutes at 350 F, until pita is golden brown and crispy.
Transfer two thirds of the crunchy pita pieces to a casserole dish and set remaining third aside to use later.
Combine the parsley, lemon zest, remaining 4 tbsp of olive oil and 1/8 tsp of salt in a small bowl and set aside.
Drain chickpeas and put into a large saucepan with whole garlic cloves and remaining 1 tsp cumin. Simmer over medium heat for 2-3 minutes.
Once chickpeas are fully cooked through, stir in 1/2 tsp salt, the transfer 1 1/4 cups cooked chickpeas to a blender or food processor. Add yogurt, tahini, lemon juice, 3/4 tsp salt and 7 tbsp of the hot cooking liquid. Blend until smooth and set aside.
Top the pita in the baking dish with half the pine nuts, half of the roasted eggplant chunks, two-thirds of the whole chickpeas and 7 tbsp of their cooking liquid. Cover in the chickpea-tahini sauce and stir together. Top with remaining pita, chickpeas, eggplant and pine nuts.
Garnish with parsley, sumac, paprika and lemon.