Eggplant Fatteh

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This Eggplant Fatteh is a vegetarian Lebanese classic dish. It is made with layers of baked or fried eggplant, cooked chickpeas, a delicious garlic yogurt sauce, then topped with crunchy toasted pita bread and roasted pine nuts. Packed with Middle Eastern flavors, commonly served for breakfast, but is also perfect for a weeknight dinner!

Eggplant Fatteh

This vegetarian Lebanese Eggplant Fatteh is a quick eggplant and chickpea dish that’s a bit different from the usual and ready in less than 30 minutes!

Who doesn’t love a plate of fragrant, creamy chickpeas? This recipe for eggplant and chickpeas with yogurt combines everything I love in a weeknight dinner: quick, versatile, and super flavorful.

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. 

Lebanese fatteh recipe- fatteh eggplant- Lebanese eggplant fatteh

Ingredients for Lebanese Eggplant Fatteh:

You only need a few ingredients for a flavor-packed meal!

  • Cooked chickpeas
  • Eggplant
  • Whole plain yogurt
  • Pine nuts
  • Olive oil
  • Pita bread
  • Garlic
  • Salt
  • Parsley- for garnishing 
ingredients for fatteh

Lebanese Fattet Batenjan with an Air Fryer Twist:

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 to fattet batinjan, 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.

Choosing the Eggplant for Eggplant Fatteh:

Eggplant is the star of Fattet Batenjan dish. When picking an eggplant, go for the one that has a shiny skin, and firm with just a little bit of softness (but not squishiness) starting to develop. I prefer to get medium sized eggplants, because they tend to have less seeds and don’t have a bitter after taste.

How to Make Eggplant 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
chickpea for Lebanese Fatteh
  • A layer of toasted pita bread (If you like your pita bread to stay crunchy, make that the last layer).
air fryer toasted pita bread
  • A layer of roasted eggplants.
Air fryer eggplant cut into cubes for chickpea fatteh
  • Top with a layer of the yogurt sauce and pine nuts.
Lebanese fatteh with eggplants
  • Garnish with chopped parsley if you’d like, serve right away and enjoy!

Is Eggplant Fatteh a Make Ahead Dish?

You can follow the same steps and prepare all the ingredients ahead of time. Assemble and layer this dish when ready to serve.

More Vegetarian Lebanese Recipes:

Air-Fried Falafel

Labneh Flatbread

Zaatar Swirl Bread

Spinach Pies

Red Lentil Tabouli Salad

I really hope you try Lebanese Vegetarian Eggplant Fatteh recipe 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 this Eggplant Fatteh recipe or any other recipe on Salt & Sweet, be sure to rate it and leave a comment, I’d love to know how it turned out for you! You can also follow me on Instagram and share your creations by tagging me! I’d love to feature your #saltandsweet creations on my feed.

Lebanese fatteh recipe- fatteh eggplant- Lebanese eggplant fatteh

Vegetarian Eggplant Fatteh

Yield: 2-3
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Healthy vegetarian Eggplant Chickpea Fatteh with an Air Fryer Twist!


  • 15oz. cooked chickpeas can- washed and drained 
  • 2 tbsp parsely- chopped thinly (optional)


  • 1 large eggplant- cut into cubes
  • 1 tsp salt
  • 1 tbsp extra vergin olive oil

Pita Bread

Pine nuts

Yogurt Sauce

  • 1 cup plain yogurt
  • 2 garlic cloves- minced 
  • 1/2 teaspoon salt- or to tatse
  • 3 tablespoons warm water


Prepare the chickpeas:

  1. Rinse and drain the chickpeas.
  2. Set aside.

Prepare the eggplants for air-frying:

  1. Peel the eggplant skin off in stripes, don't remove the skin entirely.
  2. Cut into 1-2 inches cubes.
  3. Add 1 table spoon of extra virgin olive oil and salt and mix lightly to coat. 
  4. Set air fryer temperature to 400 F°.
  5. Cook for 20 minutes, shaking every 5 minutes to make sure they cook evenly
  6. Set aside.

Prepare pita bread for air-frying:

  1. Cut one regular loaf of pita bread into small squares- about 2 inches. 
  2. Add one 1/2 table spoon olive oil or spay with cooking spray and mix well. 
  3. Set air fryer temperature to 400 F°.
  4. Cook for 4 minutes, shaking every minute to make sure they cook evenly
  5. Set aside.

Prepare pine nuts for air-frying: 

  1. Place the nuts in the bottom of the basket in a single layer.
  2. Spray with cooking spray or mix with 1 tea spoon of olive oil , lightly.
  3. Set the temperature to 300 F° and cook for 4-6 minutes, shaking every 2 minutes. 

Prepare the yogurt sauce:

  1. In in medium-sized bowl, mix together yogurt, minced garlic, salt and water and whisk very well.
  2. Set aside, preferably in the fridge to keep it cold.

Layering your Fatteh dish: (This step is customizable)

  1. In a medium- sized bowl, I start with a layer of chickpeas, followed by a layer of pita bread, a layer of eggplants, topped with a layer of the yogurt sauce and pine nuts.
  2. Garnish with chopped parsley.
  3. Serve right away and enjoy!

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 5mgSodium: 303mgCarbohydrates: 77gFiber: 17gSugar: 20gProtein: 21g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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