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4.75 from 4 votes

Lebanese Eggplant Fatteh

How to make easy Lebanese Eggplant Fatteh. Our healthy Middle Eastern vegetarian salad recipe features pita, chickpeas, tahini & yogurt.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Salad
Cuisine: lebanese
Keyword: egglant fatteh
Servings: 6
Calories: 613kcal

Equipment

  • measuring cups
  • measuring spoons
  • mixing bowl
  • blender
  • oven
  • baking sheet

Ingredients

Roasted Eggplant

  • 1 Large eggplant
  • 1/2 cup Olive oil
  • 1 tsp Salt
  • 1 tsp Sumac
  • 1/2 tsp Paprika

Lebanese Fatteh

  • 3 Pita torn into pieces
  • 6 tbsp olive oil
  • 1 1/2 tsp Cumin
  • Salt
  • 1/2 cup Parsley
  • 2 Lemons juiced and zested
  • 3 1/2 cups Cooked canned chickpeas
  • 5 Garlic cloves
  • 2/3 cup Greek yogurt
  • 1/2 cup Tahini
  • 1/2 tsp Sumac
  • 1/4 tsp Paprika
  • 1/4 cup Pine Nuts

Instructions

  • 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.

Nutrition

Calories: 613kcal | Carbohydrates: 49.1g | Protein: 16.2g | Fat: 42.5g | Saturated Fat: 6.1g | Cholesterol: 2mg | Sodium: 862mg | Potassium: 643mg | Fiber: 11.3g | Sugar: 4.7g | Calcium: 201mg | Iron: 5mg