Vegan eggplant fatteh is a refreshing Lebanese salad comprised of crunchy fried pita bread, eggplant, spicy chickpeas and plant based yogurt. The combination of textures and flavors are more than the sum of their parts. Serve eggplant fatteh for dinner, or eat it for breakfast as they do in Lebanon.
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.