Vegetarian Eggplant Fatteh
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This Eggplant Fatteh is a vegetarian Lebanese classic dish. It is made with a layer of baked or fried eggplant, a layer of cooked chickpeas, a layer of a delicious garlic yogurt sauce, topped with crunchy toasted pita bread and roasted pine nuts.
This vegetarian Lebanese Eggplant Fatteh is a quick eggplant and chickpea dish that’s a bit different from the usual. 30 minutes, and it’s on the table!
Air-Fried Eggplant, Pita and Pine Nuts:
In the authentic version of this vegetarian eggplant Fatteh recipe, eggplants, pita bread and pine nuts are usually deep fried. But if you are looking for a healthier version, I suggest air frying the eggplants, pita bread and pine nuts, like I did. They will taste just the same, if not even better! If you don’t own an air fryer, you can also bake them.
What is Fatteh?
The word “Fatteh” translates to “crumbs” in the Arabic language. In Fatteh, bread is toasted or fried and then broken up into small pieces, and that’s where the word Fatteh came from, at least that’s what I think. There are different varieties of Fatteh recipes, but today I’m sharing my way of making this simple Eggplant and chickpeas Fatteh.
Ingredients for Lebanese Eggplant Fatteh:
Whole plain yogurt
Parsley- for garnishing
How to Make Eggplant Fatteh- Vegetarian Fatteh:
(Scroll down to recipe card for full recipe with quantities and a printable option)
In a large serving plate:
- Add a layer of chickpeas
- A layer of pita bread (If you like your pita bread to stay crunchy, make that the last layer).
- A layer of eggplants.
- Top with a layer of the yogurt sauce and pine nuts.
- Garnish with chopped parsley if you’d like, serve right away and enjoy!
More Vegetarian Lebanese Recipes:
I really hope you try this dish and love it as much as I do. So many of my of my readers have loved it and been making it over and over! If you try it, be sure to leave a comment, I’d love to know how it turned out for you!