Eggplant Fatteh Recipe

How To Make Eggplant Fatteh


  • 2 cans (14 oz.) Chickpeas, drained and rinsed
  • 4 lbs. plain Lebanese or Greek style yogurt
  • 1 Medium Eggplant (approximately 1 lb.)
  • ½ cup Tahini
  • 4 tbsp. lemon juice
  • 1 tsp. salt
  • ¾ tsp. garlic, minced fine
  • ½ cup olive oil
  • ½ cup pine nuts
  • ¼ tsp. Aleppo pepper (for garnish)
  • ¼ cup Sunflower oil to coat the eggplant
  • Pita chips, crumbled


Preheat oven to 350 F. Peel eggplant in strips and cut in 2 inch cubes, toss with sunflower oil and sprinkle lightly with salt.  Bake in a sheet pan for about 20-25 minutes until golden brown.  Remove from oven and lay them on a tray lined with paper towels to soak up any excess oil.

Drain chickpeas and add fresh water to cover (keeping a good 1-2 inches above the chickpeas) and 1/2 tsp. salt in a sauce pan on medium high heat.  Bring to a boil, reduce heat and simmer covered for 30 minutes. You may need to add a little water to the chickpeas, to maintain enough water so they’re immersed.  Once cooked through, remove from heat and place the chickpeas in a bowl and reserve ½ cup of chickpea water.

The Finished Product

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