Vegan eggplant fatteh is a refreshing Lebanese salad filled with an array of flavors that work perfectly together. Once you make this dish, you'll return to it time and time again!
Eggplant fatteh is one of my favorite recipes. It's actually a typical Lebanese breakfast...think of it as Lebanese nachos!
Crispy baked pita is layered with roasted eggplant and lemony chickpeas. Top it all off with a vegan yogurt and tahini dressing. Garnish your eggplant fatteh with pomegranate seeds and mint for a gorgeous presentation. And, you can easily customize this recipe to suite your own tastes.
Eggplant fatteh ingredients
You only need a few simple ingredients to make vegan eggplant fatteh.
- Eggplant - One eggplant (or aubergine) is enough to make about two fattehs depending on how hungry you are. Slice it into half moon shapes for a pretty presentation.
- Olive Oil: Choose a good quality extra virgin olive oil. It really makes a difference.
- Pita Bread: I've used a standard store bought pita bread in this recipe to make it more accessible, but if you can get your hands on some Lebanese flatbread at a Middle Eastern grocery store you'll be making truly authentic Fatteh. If you're wondering which breads are vegan, check out my article.
- Chickpeas: I used canned chickpeas because it's simpler, but please feel free to use freshly cooked chickpeas - just don't forget to give them an overnight soak!
- Yogurt: Choose a good quality, thick plant based yogurt. I like Alpro Coconut Yogurt.
- Tahini: Tahini quality varies greatly by brand. I've tried a few and found that Belatzu tastes the best.
- Sea Salt: I use a good quality flaky sea salt. Once you try a nice sea salt you'll never return to table salt!
- Cinnamon and black pepper: To balance out the sourness of yogurt.
- Lemon and garlic: Used as a simple dressing for chickpeas for a bit of zing.
- Pomegranate seeds and mint: Garnish your fatteh with beautiful jewel colored pomegranate seeds and fresh mint.
Find the complete recipe with measurements below.
How to make eggplant fatteh
Chop your eggplant into triangular shaped pieces. If you want you can use smaller cube sized pieces, but be sure to reduce the cooking time. Put your eggplant on a parchment lined baking sheet, drizzle with olive oil and sprinkle with sea salt. Now pop them into a preheated oven and cook for approximately 20 minutes or until nicely roasted.
While the eggplant is cooking, cut your pita bread into rough triangles and put them into a bowl. Now,drizzle them with olive oil and sprinkle with sea salt and minced garlic. Next, Spread the pita out on a baking tray and put them in the oven to cook for about ten minutes . Be sure to keep a close eye on them, as pita bread has a tendency to catch quickly. We want them nicely colored and crispy for the perfect base to your eggplant fatteh.
While your eggplant and pita bread are in the oven start to make your chickpeas base. Mix your tinned (or homemade) chickpeas with minced garlic and lemon juice. Sprinkle with a little sea salt and set aside.
Next, mix together the plant based yogurt, tahini, cinnamon and black pepper. This is going to be the topping of your vegan fatteh. You can use the plant based yogurt of your choice; I like coconut.
Let's put the whole thing together! Divide your pita chips between two plates and top with a layer of roasted eggplant. Divide your lemony chickpeas between the two plates and top with the yogurt and tahini sauce. Sprinkle with pomegranate seeds and fresh mint and enjoy a healthy dinner!
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If You Liked Fatteh, You Might Also Like These Vegan Dinner Ideas:
Vegan Eggplant Fatteh
- 1 eggplant rinsed, with stem cut off
- 4 tablespoon olive oil, divided
- 2-3 pieces pita bread ideally, Lebanese flatbread
- 3 cloves of garlic, divided
- 15 ounce can of chickpeas rinsed and drained
- 1 tablespoon lemon juice
- 1½ cups vegan yogurt
- 1 tablespoon tahini
- ½ teaspoon cinnamon
- ½ teaspoon ground black pepper
- 2 tablespoons pomegranate seeds finely chopped
- 2 tablespoons mint
- Preheat the oven to 375° F (200°C). Line 2 baking trays with parchment paper.
- Slice the eggplant into 2cm thick half moon slices. Wash them in a colander and pat dry. Lay them out on the baking sheet and brush liberally with olive oil. Bake for 20 minutes, flipping at the halfway point.
- While the eggplant is baking, cut the pita bread into small triangles and place in a bowl. Drizzle with 1 ½ tablespoon of the olive oil. Sprinkle with minced garlic and sea salt and mix well. Lay the pita pieces out onto the second baking sheet. Bake in the oven for approximately 10 minutes, keeping a close eye on them as they tend to catch quickly.
- While the eggplant and pita bread are baking, drain and wash the chickpeas (if using canned). In a small bowl combine the chickpeas, lemon juice and minced garlic.
- Make the yogurt dressing by combining the yogurt, tahini, cinnamon and black pepper. Stir well.
- Divide the baked pita bread between two plates. Top each pita bread layer with a layer of roated aubergine followed by the lemony chickpeas. Top with the yogurt tahini mix and garnish with pomegranate seeds and fresh mint. *see note 1
- This recipe makes 2 generous servings, or 3 small servings.