Eggplant Fatteh

A Dish of Layers, Love & Home

Fatteh, to me, is the kind of dish that embodies generosity. Built on layers of humble ingredients—bread, eggplants, yogurt—it comes together into something vibrant, comforting, and deeply satisfying. You’ll find variations across our region, but in my home, eggplant fatteh was always the one that stole the show.

In Damascus, a type of fatteh would appear on the table nearly every evening during Ramadan. While many consider it a side dish or starter, this version is hearty enough to take center stage—and it often did. Whether it was part of a holiday spread or a weeknight dinner, it always felt like something special.

Over the years, we’ve made it with and without meat, depending on the occasion. And while it does take a few steps, each one adds depth—and the result is always worth it.

What Is Eggplant Fatteh?

Fatteh simply means “crumbled” or “torn”—referring to the crispy pita bread at its base. From there, you build:

  • Crisped eggplant cubes (I often air fry them)

  • Warm tomato-pomegranate sauce

  • Garlicky yogurt-tahini

  • Spiced beef mince (which can be left out to make this vegan)

  • Toasted nuts, pomegranate seeds, hot ghee

It’s assembled in layers, and when you dig in, you get crunch, creaminess, tang, spice, and richness—all in one bite.

Make-Ahead Tips

This dish is best assembled right before serving, but most components can be made in advance:

  • Eggplants: Roast, pan fry, or air fry in advance. Reheat in the oven or air fryer to bring back the crisp.

  • Bread: Fry or air fry, but don’t store in a sealed container—it softens. Re-crisp in the oven if needed.

  • Tomato sauce & beef mince: Can be made 1–2 days in advance and gently reheated before assembling.

  • Yogurt sauce: Prepare ahead, store in the fridge, and let it come to room temperature before serving.

Vegetarian Option (No Compromises)

We often skip the meat entirely—especially during lighter meals or when feeding a crowd with different dietary needs. I promise you: you won’t miss the beef.

The creamy yogurt, tangy tomato-pomegranate sauce, toasted pita, and soft eggplant do all the heavy lifting. It’s still hearty, it’s still luxurious, and it’s still one of our most requested recipes.

Want to boost the protein? Add cooked chickpeas to the mix. They absorb the sauces beautifully and hold up well in the layering.

Tips for the Best Fatteh

  • Salt your eggplants to draw out bitterness. 30 minutes is enough, but longer is fine.

  • Air fry or deep fry the pita for best texture. Toasted pita softens too quickly.

  • Use good tahini—it makes a huge difference in flavor.

  • Layer just before serving so the bread stays crunchy under the sauces.

  • Optional but traditional: Finish with hot ghee for a nutty, aromatic finish (just be careful—it splatters!).

Serving Suggestions

Serve this dish family-style, piled high on a large platter. It’s perfect for gatherings or a cozy dinner where you want to impress without being fussy. Pair with a simple salad or pickled turnips to cut through the richness.

eggplant fatteh

FOR THE RECIPE OF SALMA’S SPICE MIX, CLICK HERE.

IF YOU TRY THIS RECIPE AND ENJOY IT, PLEASE LEAVE A RATING AND A COMMENT BELOW. YOU CAN ALSO TAG ME ON INSTAGRAM. I WOULD LOVE TO SEE YOUR CREATIONS!

eggplant fatteh
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5 from 2 votes

Eggplant Fatteh

Crispy pita, golden eggplant, warm spiced sauce, creamy yogurt-tahini, and crunchy toppings—this dish is a celebration of texture and flavor.
Course Main Course
Cuisine Levantine, Syrian
Prep Time 1 hour
Cook Time 30 minutes
Servings 4

Ingredients

For the base

  • 2 small pita bread cut into bite size squares
  • 1/4 tsp sumac
  • ¼ tsp Aleppo pepper optional, for dusting
  • Vegetable oil for frying or air frying as needed

For the eggplants

  • 750 g eggplants cut into cubes
  • 1 tsp salt for drawing moisture

For the beef mince (if using)

  • 250 g beef mince
  • ½ tsp salt* (or to taste)
  • ½ tsp Salma’s spice mix*
  • ½ tsp Aleppo pepper

For the tomato sauce

  • 1 small onion thinly sliced
  • 3 tbsp tomato paste
  • 1 tbsp pomegranate molasses
  • ½ cup boiling water
  • Pinch of salt
  • 1 tsp vegetable oil

For the yogurt-tahini sauce

  • 500 g plain yogurt
  • 1 tbsp tahini
  • 1 small garlic clove minced
  • ¼ tsp salt* or to taste

For the toppings

  • Toasted almonds and/ or pinenuts
  • Pomegranate seeds
  • Hot ghee (optional, traditional)

Instructions

Prep the eggplants

  • Sprinkle cubed eggplants with 1 tsp salt and spread in a single layer on a kitchen towel. Let sit for 30 minutes to draw out bitterness. Blot dry. Fry or air fry until golden.

Fry the pita

  • Fry or air fry pita cubes until golden and crispy. Dust with sumac and Aleppo pepper while still hot.

For the beef mince (if using)

  • In a pan, brown beef with oil. Add salt, spice mix, and Aleppo pepper. Cook until fully done. Set aside.

Make the tomato sauce

  • In a small pan, heat oil and sauté onions until soft. Add tomato paste and pomegranate molasses, then boiling water. Simmer until thickened. Season with salt.

Mix the yogurt sauce

  • In a bowl, whisk yogurt, tahini, garlic, and salt until smooth. Bring to room temperature before assembling.

Assemble the fatteh

  • On a serving plate: layer the pita chips, followed by eggplant, beef (if using), tomato sauce, and yogurt sauce. Finish with nuts and pomegranate seeds. Drizzle hot ghee if desired (careful—it splatters!).

Notes

  • Traditionally, eggplants and pita bread are deep fried. I usually air fry them. Read post above for more on this.
  • I use coarse sea salt in all my cooking, change quantities accordingly depending on the type of salt you use.
  • All components except the pita can be prepared ahead. Reheat the eggplant, beef, and tomato sauce; bring yogurt to room temp; and assemble just before serving.
  • Salma’s spice mix is a spice mix created by grandmother (Salma) and we use it a lot in our cooking. CLICK HERE for the recipe.

5 thoughts on “Eggplant Fatteh”

  1. 5 stars
    I cooked this for dinner this evening and it was so delicious! There were lots of happy tummies! Thank you so much for posting the recipe I will definitely be making it again!! :))

    1. Hi Jessica, thank you for stopping by!

      Unfortunately, all Fattehs don’t freeze well and are meant to be eaten fresh. The bread gets soggy and it can’t be reheated.

      Ayah

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