Eggplant Fatteh (Crispy Pita, Eggplant and Yogurt)

Recipe from Salam Dakkak

Adapted by Reem Kassis

Updated May 20, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(111)
Comments
Read comments

There’s no single way to make eggplant fatteh, a layered dish of crispy pita, tender eggplant and yogurt-tahini sauce that is beloved across the Levant. In this version, adapted from Salam Dakkak, the chef of Bait Maryam restaurant in Dubai, the eggplant is roasted instead of deep fried, a perfectly tasty compromise that requires less cleanup. The contrast of temperatures and textures — crunchy, creamy, hot and cool — makes the dish unforgettable. Fatteh is best served immediately, so the pita chips stay crisp. To make this easier, all components can be prepared ahead, with the eggplant roasted last (or simply reheated) and the dish assembled just before serving. —Reem Kassis

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Ingredients

Yield:2 servings (as a main course) or 4 servings (as part of a spread)

FOR THE PITA CHIPS

  • 4 ounces pita bread (about 2 pita), cut into ¾-inch squares, see Tip 

  • Olive oil

  • Kosher salt, such as Diamond Crystal

FOR THE EGGPLANT

  • 1 very large eggplant (about 1 ½ pounds)

  • ¼ cup extra-virgin olive oil

  • Kosher salt, such as Diamond Crystal

FOR THE YOGURT SAUCE

  • 1 cup plain full-fat yogurt (regular or Greek)

  • 2 teaspoons tahini

  • ½ to 1 very small garlic clove, finely grated

  • Kosher salt, such as Diamond Crystal

FOR THE GARNISH

  • 2 to 3 tablespoons pine nuts or slivered almonds

  • 1 tablespoon extra-virgin olive oil

  • Pomegranate seeds (optional), for garnish

  • Chopped parsley or other herbs (optional), for garnish 

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings as a main course)

55 grams carbs; 16 milligrams cholesterol; 750 calories; 35 grams monosaturated fat; 10 grams polyunsaturated fat; 9 grams saturated fat; 57 grams fat; 14 grams fiber; 1332 milligrams sodium; 15 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the pita chips: Heat oven to 350 degrees. Toss pita squares with a drizzle of olive oil and 1½ teaspoons salt. Spread on a baking sheet and bake, turning occasionally, until crisp and golden brown, 12 to 15 minutes. Let cool. (Pita can be toasted up to 1 week ahead and stored in an airtight container.)

  2. Step 2

    Roast the eggplant: Raise oven temperature to 450 degrees (or, if available, use convection setting at 425 degrees). Peel eggplant in alternating stripes. Cut into bite-size cubes and toss on a baking sheet with the olive oil; season with salt. Spread out evenly and roast until golden brown and crisp around the edges, 20 to 25 minutes. (Alternatively, the eggplant can be air-fried at 400 degrees for about 20 minutes, shaking halfway through, until crisp at the edges and tender inside.)

  3. Step 3

    While the eggplant is roasting, make the yogurt sauce: Stir together the yogurt, tahini, garlic and ½ teaspoon salt in a small bowl until combined. Taste and adjust seasoning to your liking.

  4. Step 4

    In a small skillet over medium-low heat, toast the pine nuts in the olive oil, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a paper towel-lined plate.

  5. Step 5

    To assemble, spread most of the toasted pita chips on a serving platter, reserving a very small handful of chips for the garnish. Scatter the eggplant over the bread, then spoon the yogurt sauce on top. Garnish with the reserved pita chips and toasted nuts, plus the pomegranate seeds and herbs, if using.

Tip

  • If using thick pita bread, split into two halves before cutting into squares. You could also replace the pita bread with flour tortillas or roti, or, in a real pinch, use store-bought pita chips. (If using pita chips, there’s no need to toast.)

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Ratings

5 out of 5
111 user ratings
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Comments

Mid eastern Nachos

I turned this recipe into something like nachos. I used pita chips, toasted in the toaster oven. I warmed up some cooked eggplant we had on hand and added some canned chickpeas, warmed up. I made the sauce with yogurt, tahini, garlic, and added some fresh lemon juice. So good! I spread bits of the eggplant over the chips on a baking sheet, sprinkled over some chickpeas, drizzled over the sauce, then topped it with parsley, sliced almonds, and drizzled it with pomegranate molasses as I didn’t have a pomegranate. Really good!

Christa

From the article, which highlghts how this recipe can be adapted: "When Salam Dakkak was growing up in Jordan, dinner didn’t end when the plates were cleared. It simply transformed. Her mother would take whatever remained — a spinach stew, a lentil soup, even sautéed vegetables — and tear up old bread, reheat the dish, pour it on top and finish it all with a cool yogurt sauce and some fried nuts. “It wasn’t just leftovers,” Ms. Dakkak said. “It was a brand-new meal.”

Helene

Made this as an appetizer without any substitutions. It is delicious and the various tastes and textures are pleasing. What is the best way to serve it? We devoured it with forks but I would love to serve it to guests and I’m not sure how.

Theresa

This was wonderful. I added a little liquid smoke to the sauce to mimic the smoky taste of grilled eggplant. My husband suggested that next time we combine the eggplant and sauce and stuff it into a pita.

marie j

Delicious. Unique flavor and texture combinations. Served with side of spiced ground meat for non-vegetarians. Was well received. Thank you

Janet

I can't wait to make this. I ate it in a famous restaurant in Madaba when I lived in Jordan. It was a main course as I recall.

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Credits

Recipe adapted from Salam Dakkak, Bait Maryam restaurant, Dubai

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