Nothing says Ramadan Iftar more than a plate of Eggplant Fatteh ☪️🤩🍆
A layer of pita chips, topped with eggplant cubes, and drizzled with a delicious tahini yogurt sauce; garnished with fresh parsley, pomegranate, and pine nuts… Ooooh Lalaaah‼️
To make this mouthwatering delicious Eggplant Fatteh, you’ll need:
🍆 2 medium eggplants
🍆 A bag of Lebanese pita bread (6 large pitas)
🍆 For the sauce:
🥣 4 garlic cloves, finely minced
🥣 2 cups plain yogurt
🥣 3 tablespoons Tahini sauce, I used
🥣 Juice of 1/2 a lemon
🥣 1/4 cup water
🥣 Salt to taste
🍆 Fresh pomegranate, chopped parsley and pine nuts for garnish
The beauty of this recipe is that you can prepare all its components ahead of time and assemble the dish just before serving.
🍽 First, peel and cut the eggplant into 1-2 inch cubes. Toss them with some salt and arrange them on a tray lined with 4 layers of paper towel. Set it aside for an hour to allow the eggplant to release its water, then pat it dry with paper towel and fry it until light golden brown in color. Or you can spray it with oil and roast it in the oven or in the air fryer instead.
🍽 Prepare the pita chips, by cutting 6 loaves of pita bread into 1-2 inch pieces and deep fry them; or toss them with some oil and toast them instead.
🍽 To make the sauce, add minced garlic, yogurt, tahini sauce, lemon juice, salt, and water to a mixing bowl and whisk until well combined.
🍽 In a pan, fry the pine nuts in olive oil or ghee until light golden in color, stirring constantly.
🍽 Layer the Fatteh plate just before serving, by laying a layer of pita chips at the bottom, then a layer of eggplant, then the sauce, and lastly garnish with the pine nuts, pomegranate and fresh parsley.
Bon Appétit & Ramadan Mubarak 💐🌙
Bon Appétit ❤️
Bon Appétit & Ramadan Kareem ❤️🌙
MADE WITH LOVE!