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Eggplant Fatteh on a white plate

Eggplant Fatteh

Eggplant Fatteh is a popular and refreshing Middle Eastern dish. I made a healthier, vegan version that is still delicious.
5 from 7 votes
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Course: Entrée, Main Course
Cuisine: Middle Eastern
Keyword: Eggplant Fatteh
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 196kcal

Ingredients

For The Eggplant

  • 1 small eggplant ends removed , cut into 1/2 inch slices
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon ground paprika
  • 1 teaspoon salt

For The Pita Bread

  • 1 pita bread cut into 1 inch pieces

For The Tomato Sauce

  • 1 tablespoon avocado or olive oil
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1 small onion chopped
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon Cayenne pepper
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • 1/4 teaspoon salt

For The Yogurt

  • 2 teaspoons avocado oil or olive oil
  • 1/2 teaspoon cumin divided
  • 1/2 teaspoon ground paprika
  • 1/2 cup unsweetened vegan yogurt
  • Pinch of salt

Garnish

  • 2 tablespoons Pomegranate arils for garnish
  • handful of cilantro leaves chopped

Instructions

To Prepare The Eggplant

  • Preheat oven to 400 F. Line a baking sheet with parchment paper and set aside.
  • Place eggplant pieces in a bowl, and toss with oil, paprika, and salt. Transfer eggplant pieces in a single layer on a baking sheet and bake for 30-35 minutes or until golden brown. In the meantime prepare the pita chips.

To Prepare The Pita Chips

  • Cut the pita bread into 1-inch pieces and place in a single layer on another prepared baking sheet. Spray or brunch pita bread pieces with cooking spray or brush with oil. Bake for 12-15 minutes until they are crispy, make sure to check that they don't burn.

Prepare spicy tomato sauce.

  • Sauté onions until soft. Stir in cumin, paprika, coriander, and cayenne and cook until fragrant, about 30 seconds. a
  • Add tomato paste, and cook for another 30 seconds stirring constantly.
  • Add water and let it cook until the sauce thickens about 3 minutes. Season with salt to taste.

Prepare The Yogurt

  • Prepare tempered yogurt. Heat oil in a skillet over medium-high. Stir in cumin and paprika, and cook until fragrant. Stir into the yogurt and season with salt to taste.

Assemble Salad

  • Layer fried flatbread, then spicy tomato sauce then eggplant, followed by the tempered yogurt on a plate
  • Top it off with some pomegranate seeds and chopped cilantro leaves and viola!!

Nutrition

Calories: 196kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 886mg | Potassium: 509mg | Fiber: 5g | Sugar: 9g | Vitamin A: 730IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg