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Eggplant Fatta
A Syrian layered dish of crispy pita, fried aubergine and a rich yoghurt tahini sauce, deeply satisfying.
Total time
45 min
Prep
30 min
Cook
15 min
Difficulty
medium
Cuisine
Mediterranean
vegetarian
Ingredients
2 largeaubergines, diced
3pita breads, torn and toasted
500mlfull fat yoghurt
3 tbsptahini
2 clovesgarlic, minced
2 tbsplemon juice
50gpine nuts, fried in butter
1 tspground cumin
1 tsppaprika
oil for fryingabout 200ml
fresh parsleyto serve
Instructions
1
Salt aubergine and drain 20 minutes, fry until deep golden, drain.
2
Mix yoghurt with tahini, garlic, lemon juice and cumin.
3
Layer toasted pita in a wide dish.
4
Spread fried aubergine over pita.
5
Pour yoghurt mixture generously over aubergine.
6
Scatter with fried pine nuts.
7
Dust with paprika and scatter with parsley.
8
Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
414
Protein
14.6g
Fat
19.9g
Carbs
50g
Fiber
9.6g
Sodium
306mg
Reviews
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★★★★★
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