Eggplant Fatteh

Tangy roasted eggplant topped with a garlic yogurt tahini sauce and crispy pita bread. A stunning dish!

📝 Ingredients

• 2 medium eggplants, peeled in strips and cut into 1.5 inch cubes
• 3 tbsp olive oil
• 1/2 tsp salt
• 4 loaves pita bread
• 3 tbsp olive oil
• 1 1/2 cups yogurt (2 yogurt containers 6 oz each (170g))
• 2 garlic cloves, crushed or minced
• 1/2 lemon juiced
• 2 tbsp tahini
• pinch salt
• 1 tbsp olive oil
• 2 garlic cloves, crushed or minced
• 2 tbsp tomato paste
• 2 tbsp pomegranate molasses
• 1/2 cup water
• pinch salt
• big handful, chopped parsley
• 1/4 cup toasted pine nuts or almond slivers
• handful pomegranate seeds, optional but recommended

👨‍🍳 Instructions

1. 1--- For the eggplant: ---
2. 2Preheat oven to 425 F(220C).
3. 3Place the eggplant cubes in a single layer on a parchment paper lined baking sheet. Drizzle with the olive oil and sprinkle with salt. Toss to coat evenly. Place in the hot oven and cook for 10 minutes, then flip cubes over and cook for a further 15 minutes or until cooked through and golden brown, set aside.
4. 4--- For the pita bread: ---
5. 5Reduce oven temperature to 375 F (190C)
6. 6Cut the pita bread into cubes, and sprinkle in a single layer on a parchment paper lined baking sheet. Drizzle evenly with olive oil and toss to coat. Cook in the oven for around 10-12 minutes, shaking pan halfway through, until bread is crispy and golden brown.
7. 7--- For the yogurt sauce: ---
8. 8Mix together all the ingredients for the yogurt sauce, taste and adjust seasoning. Store in the fridge until ready to assemble.
9. 9--- For the tomato sauce: ---
10. 10In a saucepan over medium heat, add the olive oil. once hot, add the crushed garlic and saute for a minute. Add the tomato paste, and stir for around 30 seconds, then add the water and pomegranate molasses and salt. Stir to combine, then add the roasted eggplant cubes. Simmer for a minute, then remove from heat. Cool completely before assembling.
11. 11--- For assembling: ---
12. 12Layer the base of a serving dish with the eggplant tomato mixture. Top with the yogurt sauce, then as much pita bread as you want. Garnish with parsley, toasted nuts, and pomegranate seeds. It's best to assemble right before serving, but store any leftovers in the fridge.