There’s something incredibly satisfying about a dish that combines crunch, creaminess, warmth, and spice all in one bite—welcome to the cozy world of Middle Eastern Aubergine Fatteh. This dish, rooted in lebanese recipes, is traditionally made with layers of toasted pita, creamy yogurt, chickpeas, and garlicky sauces. Our take celebrates the rich, smoky depth of roasted aubergine, turning it into a hearty centerpiece for a meal that’s perfect for a chilly evening or a relaxed weekend lunch. Whether you’re already a fan of eggplant dishes or simply looking to try something new, this version of fatteh delivers both flavor and comfort, making it one of those easy dinner recipes you'll keep coming back to.
Creamy Middle Eastern Aubergine Fatteh
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Appetizer
Cuisine Middle Eastern
Baking tray For roasting the aubergine until tender and golden. A sheet pan works perfectly.
Mixing bowls One for the yogurt sauce, another for seasoning chickpeas.
Oven-safe skillet or baking dish For assembling and lightly baking the fatteh if you want it warm.
Knife and Cutting Board For prepping the aubergine and pita.
Spoon or spatula To stir everything and spread layers evenly.
For the roasted aubergine
- 2 large aubergines also known as eggplants, diced into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the base
- 2 pita breads cut into small triangles
- 1 tablespoon olive oil
For the creamy yogurt sauce
- 1 1/2 cups plain Greek yogurt
- 1 garlic clove finely minced
- Juice of 1 lemon
- Salt to taste
Optional: 1 tablespoon tahini for extra richness
For the chickpeas
- 1 can 15 oz chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon coriander
- Salt and pepper to taste
- 1 tablespoon olive oil
Garnish and toppings
- 1/4 cup toasted pine nuts or slivered almonds
- 1/4 cup pomegranate seeds optional but recommended
- Fresh parsley chopped
- Sumac for that lemony tang
- Chili flakes optional
Roast the aubergine
Start by preheating your oven to 425°F (220°C). Toss the diced aubergine with olive oil, cumin, smoked paprika, salt, and pepper. Spread it evenly on a baking tray and roast for 25–30 minutes, flipping halfway through, until the edges are golden and slightly crispy. This process enhances the flavor and brings out the kind of caramelization that makes aubergine salad and miso aubergine dishes so popular.
Toast the pita
While the aubergine roasts, prep your pita chips. Toss the pita triangles with olive oil and bake them in the oven (or air fryer) for 8–10 minutes until they’re golden and crispy. These add that essential crunch to contrast the creamy elements of the dish.
Warm and season the chickpeas
In a small skillet over medium heat, warm a tablespoon of olive oil. Add the chickpeas, cumin, coriander, salt, and pepper. Stir for 5–7 minutes until they're fragrant and slightly crisp on the outside. You could also roast them in the oven for a deeper texture.
Make the yogurt sauce
In a bowl, combine Greek yogurt with lemon juice, garlic, and salt. Add tahini if using. Whisk until smooth and creamy. You want a consistency that’s thick but spoonable, able to coat the layers without being runny.
Assemble the fatteh
Now for the fun part. In your serving dish or skillet:
Start with a layer of crispy pita chips
Add a generous layer of roasted aubergine
Scatter the spiced chickpeas on top
Spoon over the creamy yogurt sauce
Finish with garnishes: a sprinkle of pine nuts, pomegranate seeds, chopped parsley, sumac, and chili flakes for a bit of heat
At this point, you can serve it immediately or pop it into a warm oven for 5–7 minutes if you want everything to meld a little more.
Pairings
Middle Eastern Aubergine Fatteh is a meal on its own, but it pairs beautifully with a few extras if you're making it part of a larger spread.
- Warm flatbread: Scoop up the layers with freshly baked or reheated flatbread for extra satisfaction.
- Pickled vegetables: Quick-pickled turnips, cucumbers, or onions bring a zesty crunch that cuts through the creaminess.
- Fresh salad: A light cucumber and tomato salad or even tabbouleh works wonderfully alongside, enhancing the brightness.
- Mint tea or pomegranate juice: For drinks, go for something herbal or fruity that matches the meal’s warmth and complexity.
If you’re planning a themed night, this dish could be your centerpiece among other Lebanese recipes, like hummus, baba ganoush, or stuffed grape leaves.
FAQs
1. What kind of aubergine is best for this recipe?
Standard globe aubergines (also called eggplants) work best due to their meaty texture and mild flavor. Choose ones that are firm and shiny without blemishes. Smaller varieties can be used too, but may have more seeds.
2. Can I use eggplant instead of aubergine?
Yes! They are the same vegetable—"aubergine" is more commonly used in British English, while "eggplant" is used in American English. Any dish labeled as eggplant dinner recipes is essentially an aubergine dish.
3. Is it necessary to salt the aubergine before roasting?
Salting can help draw out bitterness in older or larger aubergines, but most modern varieties are bred to be less bitter. For this recipe, it's optional. If you have time, salting and letting them sit for 15 minutes won't hurt.
4. Can I make this ahead of time?
You can roast the aubergine, season the chickpeas, and prep the yogurt sauce ahead of time. Store everything separately and assemble right before serving to keep the pita chips crunchy. It’s great for meal prep and even works well cold, like an aubergine pasta salad or layered dip.
5. Can I turn this into a stuffed aubergine?
Absolutely. Take the roasted aubergine flesh, mix it with chickpeas and yogurt sauce, and stuff it back into halved aubergine shells. Top with garnishes and bake for 10 minutes. It's a fun twist that combines the ideas behind stuffed aubergine and fatteh.
