Lebanese fatteh recipe- fatteh eggplant- Lebanese eggplant fatteh

Vegetarian Eggplant Fatteh

This post may contain affiliate links.

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.  

Lebanese fatteh recipe- fatteh eggplant- Lebanese eggplant fatteh

Ingredients for Lebanese Eggplant Fatteh:

  • Cooked chickpeas

  • Eggplant

  • Whole plain yogurt

  • Pine nuts

  • Olive oil

  • Pita bread

  • Garlic

  • Salt

  • Parsley- for garnishing 

ingredients for fatteh

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

chickpea for Lebanese Fatteh

  • A layer of pita bread (If you like your pita bread to stay crunchy, make that the last layer).

air fryer toasted pita bread

  • A layer of 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!

More Vegetarian Lebanese Recipes:

Air-Fried Falafel

Labneh Flatbread

Zaatar Swirl Bread

Spinach Pies

Red Lentil Tabouli Salad

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!

Yield: 2-3

Vegetarian Eggplant Fatteh

Lebanese fatteh recipe- fatteh eggplant- Lebanese eggplant fatteh

Healthy vegetarian Eggplant Chickpea Fatteh with an Air Fryer Twist!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 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!

Recommended Products

The recommended products below are affiliate links to products I use and love!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 446Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 5mgSodium: 1725mgCarbohydrates: 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2020 The Salt and Sweet Kitchen.
All rights reserved.

Skip to Recipe