Roasted Eggplant Fatteh (Vegetarian)

A classic vegetarian middle eastern dish made of eggplant, pita and a Tahini yogurt sauce. It starts with a crunchy layer of pita bread, topped with roasted eggplant, then a creamy yogurt tahini sauce and finally some crunchy almonds, parsley and pomegranate seeds.

📝 Ingredients

• 1 large eggplant
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp sumac
• 1/2 tsp paprika
• 4 8" Round Pita breads
• 1/4 cup olive oil
• 2 tsp sumac
• 2 cups plain yogurt
• 1/2 cup tahini
• 1 garlic clove
• 1/2 Lemon (juiced)
• 1/4 tsp salt (or to taste)
• 1/4 cup slivered almonds or pine nuts
• 2 tbsp olive oil
• 1/4 cup parsley (finely chopped)
• 1/4 cup pomegranate seeds (optional)

👨‍🍳 Instructions

1. 1--- For the Eggplant ---
2. 2Preheat oven to 425F
3. 3Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. Coat all pieces well.
4. 4Lay eggplant in one later on a lined baking sheet (use 2 if necessary) and bake in the oven for 30 mins at 425F. Note: You can also air fry the eggplant at 380F for 20-23 minutes.
5. 5--- For the Pita ---
6. 6Cut the pita into 1 inch squares (similar size to eggplant) and coat well with the olive oil and sumac
7. 7Lay them in one layer on a lined baking sheet and bake for 10-12 mins at 425F until golden OR fry in a non stick pan on the stove in batches (don't overcrowd) and continue stirring until golden
8. 8--- For the Sauce ---
9. 9Add the yogurt to a bowl and whip to smooth with a fork. Add in all other ingredients and mix well
10. 10Add a bit of water to thin out the sauce if necessary and taste and adjust
11. 11--- For the Garnish ---
12. 12In a pan, fry the almonds or pine nuts in the olive oil until golden brown, stirring constantly
13. 13Finely chop the parsley and peel the pomegranate if necessary
14. 14--- For the Layering ---
15. 15Layer the Fatteh just before serving by laying the pita at the bottom, then the eggplant, sauce, and garnish.