Eggplant Fatteh with Yogurt | Vegan Eggplant Recipe | Easy Dinner

This Levantine Eggplant Fatteh makes for an ideal midweek meal, boasting plenty of delightful textures and flavors. With just around 30 minutes of cooking time, it features layers of crispy pita and eggplant, topped with a zesty tomato sauce and creamy tahini yogurt sauce. Whether enjoyed hot or warm, it’s a dish that promises to be devoured in a single sitting.

Eggplant Fatteh:
2 medium or 1 large eggplant peeled and chopped into cubes. I fried it but you can also coat in olive oil and roast in oven

Tomato Sauce
1 small onion finely chopped
2 large tomatoes finely chopped
1 clove garlic or one tablespoon garlic paste
2 tablespoons pomegranate molasses
1 heaping tablespoon tomato paste
Salt and pepper to taste
Red chili flakes

Yogurt sauce
Garlic
Salt
Yoghurt
1 spoon tahini
Squeeze of lemon

Fried pita chips

Garnish:
Fried almond slivers (you can fry the almonds in ghee or oil and pour the ghee and almonds over the top)
Chopped parsley
credit : @faffilina

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