Home » Eggplant Fatteh (Fattet Batinjan)
Eggplant fatteh. Layering crispy pita chips, eggplant filling, tahini dressing, boiled chickpeas, toasted pine nuts, and a garnish of parsley.

Eggplant Fatteh (Fattet Batinjan)

This post may contain affiliate links. Please read our Affiliate Disclaimer.


This Eggplant Fatteh is a warm eggplant dish cooked with aromatic tomatoes, layered over crispy pita chips, then drenched in a tangy tahini sauce. Topped with boiled chickpeas, toasted pine nuts, and a garnish of parsley. It’s the ultimate comfort breakfast food!

A plate with an eggplant fatteh. Layering crispy pita chips, eggplant filling, tahini dressing, boiled chickpeas, toasted pine nuts, and a garnish of parsley.

Watch The Video Recipe here:

About The Recipe:

Fatteh (pronounced ‘Fa-tteh’) means crumbles. It’s derived from bread crumbs (I call them ‘fatafeet khobz’). There are many variations of Fatteh within the Middle Eastern cuisine. All start with a base of crispy pita chips, but each consists of layering different types of ingredients to create a heavenly dish. The name of each dish comes down to the star ingredient that takes over the meal. The word ‘Fattet’ simply relates to the kind of Fatteh made.

Eggplant fatteh. Layering crispy pita chips, eggplant filling, tahini dressing, boiled chickpeas, toasted pine nuts, and a garnish of parsley.

Which brings us to today’s recipe!
Fattet Batinjan (pronounced ‘Bat-tin-jan’, or ‘Bet-tin-jan’, depending on the region).
Batinjan being the eggplants!

A plate with an eggplant fatteh. Layering crispy pita chips, eggplant filling, tahini dressing, boiled chickpeas, toasted pine nuts, and a garnish of parsley.

Fatteh is a great Arabic dish to serve alongside many others to make one fun mezze! We often enjoy it with a side of homemade falafel, fuul mdammes, tabbouleh, mashawee, hummus, you name it!


Variations

While it’s commonly made vegan, there are many variation to the eggplant fatteh where yoghurt and/or meat are added to the dish. This one is dairy-free/vegan, and made with no added meat substitutes. It’s traditionally made by frying the pita chips, eggplants, and any decorative nuts. Here in this recipe, the eggplants and pita chips are air-fried instead. Feel free to deep fry if you wish!


Let’s talk cooking!

Key Ingredients

  • Eggplants
  • Pita Bread
  • Tahini
  • Chickpeas
  • Nuts and Herbs for garnish
Eggplant fatteh ingredients. Eggplants, onion, garlic, tomatoes, chickpeas, lemon, tahini, pita bread, parsley, pine nuts, salt, black pepper, seven spice, paprika, and chili flakes.

For The Eggplants

After frying (or air-frying) the eggplants, they’re cooked with tomatoes, onion, garlic, pomegranate molasses, and a mix of spices (salt, pepper, seven spice, paprika, and chilli flakes). All combined to bring a fusion of flavours!

Eggplant fatteh ingredients. Tomatoes, onion, garlic, pomegranate molasses, salt, black pepper, seven spice, paprika, and chili flakes.

Other Components Of The Dish

Besides the eggplants, the dish mainly consists of: boiled chickpeas, crispy pita bread, lemony tahini dressing, and a garnish of parsley and pine nuts.

Eggplant fatteh ingredients for other components. Chickpeas, lemon, tahini, pita bread, parsley, pine nuts.

Making The Fatteh

It’s a simple process really. It’s all about timing and preparing the components accordingly. Since the eggplants will take the longest (as they’re cooked in two steps), it’s best to start with prepping them first, while working away on the remaining ingredients. Starting with air-frying the diced eggplants. Followed by boiling chickpeas, preparing the tahini sauce, and toasting pine nuts. Then sautéing the onion and garlic with the spices in a pan, and cooking down the tomatoes until the eggplants are ready to be added. In the meantime, we can prepare the pita chips to air-fry.

Eggplant fatteh. Layering crispy pita chips, eggplant filling, tahini dressing, boiled chickpeas, toasted pine nuts, and a garnish of parsley.

Layering The Fatteh

Once all components are ready, we’ll begin layering the fatteh.
Starting with the crispy pita chips, followed by the eggplant mixture, drizzled with the tahini sauce, then topped with the boiled chickpeas, and garnished with toasted pine nuts and parsley.

Eggplant fatteh. Layering crispy pita chips, eggplant filling, tahini dressing, boiled chickpeas, toasted pine nuts, and a garnish of parsley.

Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals


Eggplant Fatteh (Fattet Batinjan)

Recipe by Waseem HijaziCourse: Breakfast, SidesCuisine: Arabic, Middle Eastern, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

This Eggplant Fatteh is a warm eggplant dish cooked with aromatic tomatoes, layered over crispy pita chips, then drenched in a tangy tahini sauce. Topped with boiled chickpeas, toasted pine nuts, and a garnish of parsley. It’s the ultimate comfort breakfast food!

Equipment:
Air-fryer*
Large skillet

Ingredients

  • For The Eggplant Mixture
  • 2 large eggplants, large cubes

  • 4 tbsp olive oil, divided

  • 1 onion, finely diced

  • 6 garlic cloves, finely minced

  • 1 tsp seven spice

  • 1/2 tsp paprika

  • 1/4 tsp chilli flakes

  • 1/2 tsp black pepper

  • 1/2 to 1 tsp salt, adjust to taste

  • 3 tomatoes, small dice

  • 1 cup water

  • 2 tbsp pomegranate molasses

  • For The Tahini Sauce
  • 1/4 cup tahini paste, liquid

  • 1 lemon, squeezed

  • 3/4 cup water, room temperature

  • Pinch of salt

  • 1/4 tsp garlic powder, optional

  • The Rest
  • 1 can chickpeas, rinsed and drained

  • 1/8 cup pine nuts, toasted

  • 4 tbsp neutral oil

  • 1 large pita bread/Lebanese bread, cut into small squares

  • 2 tbsp olive oil

  • Parsley for garnish

Directions

  • Preparing The Eggplants
  • Wash and dry. Cut off the ends, and slice vertically.
  • Dice into large cubes (1-inch). Coat in 2 tbsp olive oil. Transfer to air-fryer basket(s) – do not overcrowd.
  • Air-fry at 375 F (or 190 C) for 15 minutes, shaking every 5 minutes. Once the eggplants are done, remove and set aside for later.
  • Preparing Chickpeas / Tahini / Nuts / Pita
  • Cover the chickpeas with water in a medium pot over medium heat for 8 to 10 minutes, until softened.
  • Whisk the tahini ingredients in a medium-sized bowl. Gradually adding the water to thin down the sauce to desired texture.
  • Toast the pine nuts with 4 tbsp neutral oil in a small skillet over medium-high heat. Cook for 2 to 3 minutes – stirring frequently until golden. Set aside over a flat plate lined with paper towel to soak excess oil.
  • Toss the pita squares with 2 tbsp olive oil in a large bowl. Empty into air-fryer basket (eggplants should be done by now). Air fry at 350 F (or 175 C) for 3 to 5 minutes, shaking halfway.
  • Making The Eggplant Mixture
  • Add the remaining 2 tbsp of olive oil to a large pan over high heat. Cook the onions and garlic for 5 minutes, until fragrant. Add in the spices and stir to combine.
  • Add the tomatoes and cook for 5 minutes to soften.
  • Add the water, pomegranate molasses, and air-fried eggplants. Stir and cook for about 10 minutes, until eggplants are cooked thoroughly.
  • Layering The Fatteh
  • Start with the crispy pita chips as a base.
  • Add the eggplant mixture over the pita.
  • Drizzle with the tahini sauce.
  • Top off with boiled chickpeas.
  • Garnish with toasted pine nuts and parsley.

Recipe Video

Notes

  • (1) If an air-fryer is not available, you can fry with neutral oil in a deep fryer/deep pot, over medium-high heat. Make sure not to over cook the eggplants, as they will continue cooking with the tomato mixture. If frying the pita chips in hot oil, continuously stir to avoid burning – do not overcook.

Leave a comment: