This post may contain affiliate links. Please read our disclosure policy.
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!
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.
Ingredients for Lebanese Eggplant Fatteh:
You only need a few ingredients for a flavor-packed meal!
- Cooked chickpeas
- Whole plain yogurt
- Pine nuts
- Olive oil
- Pita bread
- Parsley- for garnishing
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
- A layer of toasted pita bread (If you like your pita bread to stay crunchy, make that the last layer).
- A layer of roasted 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!
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.