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.

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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.

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!