Healthy Eggplant Fatteh
A satisfying yet light meal that comes together quickly and looks beautiful on the table.
Who says fatteh can't be light? Here the eggplant is roasted rather than fried, keeping its smoky depth without the extra oil. Layered over toasted bread and crowned with garlicky yogurt, it's a balanced, satisfying take on a classic.
How to Prepare
Spread a layer of chopped lettuce in the serving dish.
Add the cooked potato and roasted eggplant on top.
Scatter the toasted, broken bread over the vegetables.
Whisk the yogurt, tahini, lemon juice and a pinch of salt into a smooth sauce.
Pour the tahini sauce evenly over the layers.
Garnish with pomegranate seeds and a drizzle of pomegranate molasses. Serve immediately.
Made it? Rate this recipe
Toast the bread until very crisp and add it just before serving so it stays crunchy.
Ingredient Swaps
Roasted eggplant: grill it for a smokier flavor.
Full-fat yogurt: use low-fat or a plant-based yogurt.
Toasted bread: whole-wheat bread or toasted oats.
Common Questions
How do I roast eggplant with little oil?
Brush lightly with oil and roast until soft and browned.
Can I use plant-based yogurt?
Yes, coconut or soy yogurt works well.
How do I make it more filling?
Add boiled chickpeas between the layers.
When do I assemble it?
Right before serving so the bread stays crisp.
How do I garnish it?
Toasted pine nuts, parsley, and a sprinkle of sumac.
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