Eggplant Fatteh Recipe (Fattet Batinjan) (2024)

Leftover fatteh can be stored in an airtight container for 1 - 2 days. Note that the yogurt will likely make the pita soggier over time, so it will definitely take on a different texture.

To prevent the yogurt from curdling, I don't recommend re-heating it; instead, you can eat it straight from the fridge or let it thaw at room temperature for a bit.

It is very easy to make all of the separate components of this dish ahead of time. The tahini yogurt and eggplant can be made 1 day ahead and stored in the fridge. You can even chop up the herbs and keep them in a plastic bag or container in the fridge.

The crispy pita can be baked, cooled, and stored in an airtight container or bag at room temperature for 1 day. Just before serving, layer all of the components and enjoy!

5 from 2 votes

For the smoky eggplant:

• ▢ 1 medium eggplant, peeled in alternating “stripes” and cubed into ¾-inch squares
• ▢ 3 tablespoons extra-virgin olive oil
• ▢ Salt and black pepper, to taste
• ▢ ¾ teaspoon smoked paprika, to taste

For the crispy pita:

• ▢ 1 pita pocket
• ▢ 2 tablespoons extra-virgin olive oil
• ▢ Salt and black pepper, to taste
• ▢ A pinch of ground sumac, optional

For the tahini yogurt sauce:

• ▢ 1 cup plain full-fat Greek yogurt
• ▢ 3 tablespoons tahini
• ▢ 1 small clove garlic, finely grated
• ▢ A squeeze of lemon juice
• ▢ ¼ cup water, plus more if needed
• ▢ Salt and black pepper, to taste

For serving:

• ▢ A handful of dill, mint, or parsley, finely chopped
• ▢ 1 tablespoon pine nuts, toasted
• ▢ 1 to 2 tablespoons pomegranate molasses, to taste

For the smoky eggplant:

• Set a rack in the bottom-third of the oven and preheat the oven to 425°F/218°C. Line a baking sheet with parchment paper.

• In a medium bowl, toss the eggplant with olive oil, salt, black pepper, and smoked paprika until well-coated.

  1 medium eggplant, 3 tablespoons extra-virgin olive oil, Salt and black pepper, ¾ teaspoon smoked paprika

• Transfer eggplant in a single, even layer to the baking sheet.

• Roast in the oven for 30-35 minutes, rotating the pan halfway through, until the eggplant is tender, caramelized, and golden-brown on all sides.

  Let cool slightly until still warm but not hot to the touch.

• Wipe the medium bowl clean and set aside.

For the crispy pita:

• While the eggplant bakes, prepare the pita. If your pita is in the form of a pocket (that is, it’s double layered), slice the pocket open to create a single layer. This ensures the pita is as thin as possible, creating a crunchier result.

  Cut the pita into ¾-inch squares and transfer to the medium bowl.

  1 pita pocket

• Toss the pita with olive oil, salt, black pepper, and a pinch of ground sumac until fully coated.

  Arrange evenly on a baking sheet, then bake in the oven at 425°F/218°C for about 8 to 10 minutes or until golden-brown and crunchy.

  Cool to room temperature.

  2 tablespoons extra-virgin olive oil, Salt and black pepper, A pinch of ground sumac

For the tahini yogurt sauce:

• In a small bowl, whisk yogurt, tahini, garlic, and a squeeze of lemon juice until well-combined.

  Note: The mixture may begin to *seize* up and look clumpy, but once you add the water and keep stirring, it should be come smooth.

  Slowly pour in water, whisking constantly, until the sauce is thin enough to easily drizzle with a spoon. If you need, you can add more water to thin out the sauce. Season with salt and pepper.

  Note: The sauce should taste nutty, creamy, and a bit tangy, so if you need to add more lemon juice, feel free to do so.

  1 cup plain full-fat Greek yogurt, 3 tablespoons tahini, 1 small clove garlic, A squeeze of lemon juice, ¼ cup water, Salt and black pepper

For serving:

• Just before serving, evenly layer about ¾ of the pita chips at the bottom of a plate.

• Layer the eggplant on top, then add enough yogurt tahini sauce until well-coated.

• Layer the remaining pita chips, followed by more yogurt sauce.

  Note: Don’t be afraid to be generous with the yogurt, so that you have a nice combination of textures between the yogurt-softened pita and crispier pita pieces on the edges or top of the dish.

  Even still, you will likely have extra yogurt that you can use for marinades, salad dressings, and dips.

• Garnish with herbs, pine nuts, and a drizzle of pomegranate molasses to taste. Divide amongst individual bowls or plates and enjoy!

  A handful of dill, mint, or parsley, 1 tablespoon pine nuts, 1 to 2 tablespoons pomegranate molasses

Recipe adapted from Hungry Paprikas

Serving Instructions: Eggplant fatteh can be served in a number of different ways. It's often eaten for breakfast, but it can also be served as an appetizer or starter -- or even a main meal if it's hefty enough (especially with the addition of a protein).

I like to serve it while the eggplant is still warm, but you can let it cool completely to serve at room temperature. You can build the layered dish in individual serving bowls, or scoop a generous portion right out of the bowl.

Storage: Leftover fatteh can be stored in an airtight container for 1 to 2 days. Note that the yogurt will likely make the pita soggier over time, so it will definitely take on a different texture. To prevent the yogurt from curdling, I don't recommend re-heating it; instead, you can eat it straight from the fridge or let it thaw at room temperature for a bit.

Make-Ahead Instructions:It is very easy to make all of the separate components of this dish ahead of time. The tahini yogurt and eggplant can be made 1 day ahead and stored in the fridge. You can even chop up the herbs and keep them in a plastic bag or container in the fridge. The crispy pita can be baked, cooled, and stored in an airtight container or bag at room temperature for 1 day. Just before serving, layer all of the components and enjoy!

Any spiced ground meat would be delicious layered into this dish. For a vegetarian version, you can add some roasted chickpeas. Some variations even layer in hummus, as well.