Eggplant Fatteh

 Eggplant Fatteh is a traditional Middle Eastern dish that has been enjoyed for centuries. It is a variation of the popular "Fatteh" dishes, which are a staple in Levantine cuisine. The word "Fatteh" comes from the Arabic word "fatteh," meaning "crumbs," referring to the bread that is often the base of the dish.

The core of a Fatteh dish involves layers of ingredients, typically crispy pita or flatbread, combined with yogurt, tahini, garlic, and a variety of spices. The dish is often topped with nuts, such as pine nuts or almonds, and garnished with fresh herbs like parsley or cilantro. While the classic Fatteh uses chickpeas or lamb as a primary protein source, Eggplant Fatteh is a vegetarian version that celebrates the earthy flavors of roasted eggplant, making it both hearty and healthy.

The combination of creamy yogurt sauce, tender roasted eggplant, crispy pita, and crunchy pine nuts creates a satisfying contrast in textures and flavors. The addition of pomegranate molasses adds a tangy sweetness, which balances the savory spices, making it a flavorful and comforting dish.

Eggplant Fatteh is commonly served as a mezze or main dish and is popular in countries like Lebanon, Syria, Jordan, and Palestine. It’s often enjoyed during gatherings, celebrations, or as a hearty meal any time of the day.

Ingredients:

• 2 medium eggplants, peeled and cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• Salt and pepper to taste
• 4 garlic cloves, minced
• 1 cup Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons pomegranate molasses
• 1/2 cup pine nuts, toasted
• 1/2 cup chopped fresh parsley
• 1/2 cup crispy pita chips
• 1 tablespoon olive oil (for drizzling)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the eggplant cubes with olive oil, cumin, coriander, paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the eggplant in the preheated oven for 25-30 minutes or until golden and tender, stirring halfway through. Mash them.
4. In a small bowl, mix the Greek yogurt, tahini, lemon juice, and pomegranate molasses until smooth.
5. Once the eggplant is roasted, arrange it on a serving platter. Spoon the yogurt sauce over the eggplant.
6. Sprinkle the toasted pine nuts, chopped parsley, and crispy pita chips on top.
7. Drizzle with a little olive oil for extra flavor.

Serve immediately and enjoy!

Nutritional Values (Approx. per serving):

• Calories: 250 kcal
• Protein: 6g
• Fat: 18g
• Carbohydrates: 18g
• Fiber: 6g
• Sugar: 6g

Servings: 4