Eggplant Fatteh

Eggplant Fatteh

Eggplant Fatteh (my special version)
Everyone should try make this delicious appetizer dish from middle eastern cuisine. The word fatteh means "to crumble" in Arabic and this is the idea behind this dish. Crispy bread topped with fried eggplant, chickpeas ,pomegranate seeds and pine, covers it all a mixture of yogurt with tahini. Wonderful flavors met together in one dish!!

Kholoud Hawari


  1. 4 Eggplant , medium-sized
  2. 1 Tablespoon Pomegranate molasses
  3. as required Olive oil ,
  4. 2 Pita bread
  5. 1/2 Cup Pine nuts
  6. 2 1/2 Cups Yoghurt
  7. 4 Cloves Garlic , mashed
  8. 1/3 Cup Tahini
  9. of 1 can Chick peas ,
  10. 1/2 Cup Pomegranate seeds
  11. Parsley , chopped
  12. Vegetable oil , for frying
  13. To Taste Salt
  14. To Taste Black pepper
  15. To Taste Sumac
  16. To Taste Cinnamon
  17. 3 Tablespoons White vinegar lemon juice or


  1. Add Photo

    In the baking sheet cut the Arabic or pita bread by scissors into small squares pieces, drizzle some of olive oil, bake until they become golden brown and crunchy.

  2. Add Photo

    Cut the eggplant into squares and lightly salt, fry in vegetable oil until lightly browned, take a little of the same oil and fry the pine nuts.

  3. Add Photo

    To make the yogurt mix, add yogurt, tahini, vinegar or lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.

  4. Add Photo

    In a deep serving dish or casserole, layer as follows: bread then Eggplant, sprinkle half amount of Pomegranate seeds and chick peas, and some of pine nuts.

  5. Add Photo

    Pour the yogurt mixture and smooth up the top. Sprinkle a little sumac, drizzle pomegranate molasses and some of olive oil, garnish with chopped parsley, pine nuts, and rest of the chickpeas and pomegranate seeds.

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