On this page I’m sharing the recipe for Aubergine Fatteh. A great vegetarian dish that’s perfect as a starter or as finger food at a (dinner) party.
Fatteh is a Middle Eastern dish. It’s very popular in Syria, Egypt, Iraq and Jordan. I love the Middle Eastern cuisine as it has many tasty vegetarian options and this Aubergine Fatteh is no exception. Read on for the recipe so you can make your own aubergine (eggplant) fatteh.
Fatteh is a dish that has crispy oven baked flatbread pieces, served with other ingredients. Often the other ingredients are served right on the same platter. Fatteh is Arabic for ‘crushed’, because you break the flatbread in smaller pieces. There are Fatteh variaties for breakfast with bread and yogurt. But Fatteh is mostly eaten in the afternoon and evening. And it’s common to serve at celebrations.
As I said, I made a fatteh version with aubergine. I was inspired by a recipe in the cookbook Makkelijk Midden-Oosters. This version is completely vegetarian. And you can easily make it vegan by replacing the thick Greek yogurt by a plant-based alternative. I don’t only love the taste of this aubergine fatteh, I also love the way it looks!
The flatbread looks like a crown. And I love the different colors in the dish too.
My aubergine fatteh recipe is enough as a starter for 2 or 3 people. If you’re serving it at a party with many guests, you might want to double the recipe.
Recipe Aubergine Fatteh
2 red onions
125 ml olive oil
1/2 teaspoon ground cumin
1/2 teaspoon dried koriander (cilantro)
150 grams Greek yogurt
1 tablespoon pomegranate seeds
Tahini sauce (or make it yourself by mixing tahini with water)
Preheat the oven to 180 degrees.
Peel the onions and cut them in parts. Chop the aubergine.
Put the onion and aubergine on a parchment lined baking tray.
Mix the olive oil with the cumin and the koriander. Sprinkle half of the olive oil mixture. Bake for 20 minutes in the oven.
Turn them around after those 20 minutes and sprinkle with the remaining olive oil. Bake for 25 more minutes.
Thinly coat the flatbreads with some olive oil, and add them to the oven on a separate rack the last 15 minutes of the aubergine-onion mixture.
Break the crispy flatbread in pieces and put them on a large plate. Add the aubergine and onions. Put the yogurt in the middle. Sprinkle with the pomegranate seeds and the fresh parsley. Drizzle with the tahini sauce.