Eggplant Fatta

Name: Eggplant Fatta
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large aubergines, diced; 3 pita breads, torn and toasted; 500ml full fat yoghurt; 3 tbsp tahini; 2 cloves garlic, minced; 2 tbsp lemon juice; 50g pine nuts, fried in butter; 1 tsp ground cumin; 1 tsp paprika; oil for frying about 200ml; fresh parsley to serve

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

Salt aubergine and drain 20 minutes, fry until deep golden, drain.

Mix yoghurt with tahini, garlic, lemon juice and cumin.

Layer toasted pita in a wide dish.

Spread fried aubergine over pita.

Pour yoghurt mixture generously over aubergine.

Scatter with fried pine nuts.

Dust with paprika and scatter with parsley.

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

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