This Middle Eastern Eggplant Fatteh is so easy to make and completely vegetarian! It’s the perfect combination of flavours: crunchy, lemony, and garlicy!

YIELDS 6 Servings
PREP TIME 20 mins
COOK TIME 40 mins


4 pita bread, toasted
3 big eggplants

For the Sauce:
 1 big chopped onion
 4 cloves garlic, crushed
 1 teaspoon paprika
 1 teaspoon Arabic Seven Spice Mix
 1 teaspoon ground coriander
 1/2 teaspoon cinnamon
 1/2 teaspoon crushed chili
 1 teaspoon dried thyme or oregano
 1/2 teaspoon black pepper
 4 big tomatoes, peeled and chopped
 1 cup water
 1 teaspoon salt
 2 tablespoons pomegranate molasses

Tahini Mixture:
 3/4 cup tahini
 3/4 cup water
 1/4 cup lemon juice
 1/2 teaspoon salt

To Serve:
 2 tablespoons butter
 1/2 cup pine nuts
 1/2 cup chopped parsley


1. Heat the oven at 390 F (200 ° C).

2. Cut the eggplant into cubes, then sprinkle it with some salt. Bring an oven tray or a short-edge tray and line it with parchment paper. Put the eggplant in a single layer for easy grilling. Put the tray in the oven for 20 minutes or until it becomes golden in color. Keep it warm.

3. Sauce: In a suitable skillet, put 2 tablespoons of olive oil, heat well and add the onions and stir until light golden, add garlic and pepper and stir a little and then add paprika, Arabic spice mix, coriander, cinnamon, chili, thyme and black pepper. Stir for a few minutes.

4. Add tomatoes, water, salt and pomegranate molasses, cover the pan and let it cook for a few minutes.

5. Add the eggplant to the sauce and let it cook for a few minutes.

6. In a bowl, put tahini, water, lemon juice and salt. Stir until you get a smooth sauce.

7. Bring a suitable serving plate and put the bread in the plate.

8. Pour the hot eggplant mixture over the bread, then pour the sauce mixture.

9. In a frying pan, heat the butter and fry the pine nuts, then pour the butter and the nuts directly over the fatteh, garnish with parsley and serve.


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