I made this Palestinian Eggplant Fatteh recently to pay homage to the lost souls in the sad war between Israel and Palestine. It’s can be easily made prepared vegan (if you skip out the meat) and the flavour and texture profile is so complex! The soft eggplant pieces with the tangy yoghurt and the crunchy pita chips makes the perfect combination! You are gonna love it!
How to prep the Eggplant Fatteh ahead of time:
You can roast the eggplant and refrigerate in an airtight container. When its time to serve, heat them in the oven or microwaveFor the pita chips, you can roast them until crispy and store in a container at room temperature. The sauce can also be made ahead of time and stored in the fridge. You can adjust the consistency later with water or lemon juice. Layer the dish right before serving, do not layer it beforehand.
Layering the Eggplant Fatteh:
First start with a cast iron skillet to roast the eggplant. You can use the same skillet to layer your fatteh.
Then add the garlic-y yoghurt sauce on top of the eggplant.
Finally arrange the pita chips, roasted chickpeas, parsel and drizzle some olive oil on top.
I hope you give this dish a go and tag me on socials if you do!
