Did You Know? Popular in the middle east, Fatteh originally was a clever wat to use up leftover flatbread. This layering of bread, yogurt and toppings goes back centuries, making it a historic comfort food.
Ingredients
• 1 cup yogurt
• 1/2 cup tahini
• Salt (to taste)
• Fresh lemon juice (to taste)
• 1 large eggplant
• Olive oil
• Fresh parsley
• Sliced bread
• 2 tbsp pine nuts
• 2 tbsp sliced almonds
• 1 cup chickpeas
Directions
1. Prepare the Yogurt and Tahini Sauce: In a bowl, mix yogurt, tahini, salt, and a squeeze of lemon juice until smooth.
2. Cook the Eggplant
o Dice the eggplant into cubes.
o Place in an air fryer, drizzle with olive oil and sprinkle with salt.
o Cook until golden and tender (about 375°F for 15 to 20 minutes).
3. Make the Parsley Drizzle
o In a jar, combine fresh parsley and olive oil, then blend with a hand blender until smooth.
o Strain through a metal mesh and pour into a condiment bottle.
4. Prepare the Crispy Bread: Dice the sliced bread into small cubes, spread on a baking tray, drizzle with olive oil, and bake at 375°F for 10 to15 minutes.
5. Cook the Chickpeas: Boil chickpeas in water until tender, then strain and gently rub to remove loose peels.
6. Toast the Nuts: In a pan, heat a little olive oil, and toast pine nuts and sliced almonds until golden brown.
7. Assemble the Fatteh
o Spread a layer of the yogurt-tahini on the bottom of a serving dish.
o Add a layer of crispy bread cubes.
o Spoon over the cooked chickpeas.
o Add the roasted eggplant layer.
o Cover generously with more yogurt-tahini.
o Top with toasted pine nuts and almonds.
o Drizzle with the parsley-olive oil sauce.
Eggplant Fatteh is a creamy, crunchy, and flavor-packed Middle Eastern classic layered with chickpeas, roasted eggplant, tahini yogurt sauce, and crispy bread. Easy, authentic, and absolutely delicious!
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