---
title: "Eggplant Fatteh"
url: https://stacklist.com/card/81911c66-ba08-42cb-8467-db7dbda6b5ec
stack: https://stacklist.com/stack/83f9e352-1ff4-4caa-bada-01ceadde8605
summary: "Eggplant Fatteh is a layered Lebanese dish featuring fried eggplant dusted with Aleppo pepper, served over chickpeas and crispy pita with garlic yogurt and toasted pine nuts. All components can be prepared ahead, with final assembly taking just two minutes before serving."
tags: "eggplant, lebanese-cuisine, fatteh, recipe, middle-eastern, spices, vegetarian"
key_entities: "Lebanon (location), Bekaa Valley (location), Beirut (location), Beirut Spice Co. (organization), Aleppo Pepper (concept), Sumac (concept), Za'atar (concept)"
classification: "tutorial"
content_hash: "sha256:ef6c786a1ce881dba727d7aaf8995d6a1f6635edfae2f55a3207dd9095c96e7b"
acp_version: "0.2"
token_counts_approximate: 1085
visibility: public
agent_accessible: true
status: "final"
---

# Eggplant Fatteh

L E B A N E S E S P I C E S 
F O R E V E R Y DA Y C O O K I N G 
E gg p l  nt F  tt eh 
F r ied egg p l  nt ov e r chick p e  s , g  r lic yo g urt  n d c r i sp p i t  , w i t h p i n e nuts 
F  tt eh i s  l  y e r ed di s h : c r i sp b r e  d on t he b ottom , som e t hi n g w  rm  n d s  vory i n t he m iddle , c oo l g  r lic yo g urt ov e r i t , 
 n d to  st ed p i n e nuts on top . T hi s v e rs i on us e s f r ied egg p l  nt d ust ed w i t h A le ppo p e pp e r . E v e ry c ompon e nt c  n be 
m  de  he  d . T he  ss e m bl y t  ke s two m i nut e s  n d h  pp e ns r igh t bef or e you e  t . 
S E RV E S 
 
P R E P 
20 m i nut e s p l us 1 h our f or t he egg p l  nt to sw e  t 
C O O K 
 0 m i nut e s 
W H A T YO U W I L L N E E D F R O M U S 
A le ppo P e pp e r S pr i n kled ge n e rous l y ov e r t he egg p l  nt  s i t c om e s out o f t he o il . 
S um  c T he fi n  l spr i n kle ov e r t he fi n i s hed di s h . 
I N G R E D I E N T S M E T H O D 
 sm  ll egg p l  nts , or 2 l  r ge 
1 tsp s  l t 
V ege t  ble o il , e nou gh f or f ry i n g i n  
pot 
1 t b sp A le ppo P e pp e r 
1 c up yo g urt 
1/2 tsp d r ied m i nt 
 g  r lic cl ov e s , g r  t ed 
2 t b sp b utt e r 
2 t b sp p i n e nuts 
1 or 2 L eb  n e s e b r e  d s 
1 1/2 c ups c  nn ed chick p e  s , 
d r  i n ed 
1 t b sp t  hi n i 
A h  n df u l o f p  rs le y , ch opp ed , to 
g  rn i s h 
1 t b sp S um  c , to g  rn i s h 
S w e  t t he egg p l  nt . C ut t he egg p l  nts i nto c u be s , spr i n kle w i t h t he s  l t , 
 n d s e t t he m i n  m e s h str  i n e r to d r  i n f or  t le  st  n h our . O v e rn igh t i s 
fi n e . 
1 
T o  st t he p i n e nuts . M el t t he b utt e r i n  p  n  n d  dd t he p i n e nuts . C oo k 
ov e r m edi um he  t unt il t he y st  rt to b rown ,  n d d o not l oo k  w  y , bec  us e 
t he y g o f rom g o lde n to b urnt i n s ec on d s . S e t  s ide . 
2 
M  ke t he p i t  chi ps . C ut t he L eb  n e s e b r e  d i nto tr i  n gle s  n d f ry t he m 
i n t he s  m e p  n unt il c r i sp . 
 
M  ke t he yo g urt . I n  sm  ll b ow l , m i x t he yo g urt , d r ied m i nt  n d g r  t ed
g  r lic . S e t  s ide . 
 
F ry t he egg p l  nt . W he n t he egg p l  nt h  s fi n i s hed sw e  t i n g , he  t e nou gh 
v ege t  ble o il i n  pot f or f ry i n g . F ry t he egg p l  nt unt il g o lde n , turn i n g i t  
c oup le o f t i m e s . L if t i t onto  p l  t e li n ed w i t h p  p e r tow el  n d spr i n kle
ge n e rous l y w i t h t he A le ppo P e pp e r . 
5 
A ss e m ble . E v e ryt hi n g c  n w  i t unt il you  r e r e  d y to s e rv e . T he n l  y e r i n
t hi s or de r : p i t  chi ps , chick p e  s , t he yo g urt m i x , egg p l  nt , p  rs le y , p i n e 
nuts ,  d r i zz le o f t  hi n i ,  n d fi n  ll y t he S um  c . 
 

E G G P L A N T FA T T E H 
P AG E 2 O F 2 
N OT E S
M O R E F R O M T H E B E K A A V A L L E Y 
Z  '  t  r H yssop fl ow e r , s e s  m e , sum  c , s e  s  l t $11.   
S h  w  rm  S e  son i n g T he ble n d f or chicke n , beef  n d l  m b $12.   
B  h  r  t S e v e n S p ice s T he L eb  n e s e p  ntry b  ckb on e $12.   
F le ur de S el H  n d - g  t he r ed fl  k y fi n i s hi n g s  l t $1  .   
M edi t e rr  n e  n H e r b & S  l t R os e m  ry , t h ym e , smo ked chili , s e  s  l t $12.   
T he C l  ss ic B un dle p  i rs Z  '  t  r , S um  c  n d F le ur de S el f or $22.50, w hich c ov e rs t hi s r eci p e ' s S um  c  n d two
mor e j  rs be s ide s . 
B ei rut S p ice C o . bei rutsp ice . c o S our ced f rom L eb  non · S m  ll - b  t ch p  cked · N o fille rs or pr e s e rv  t i v e s 
D o not s ki p t he sw e  t i n g . S  l t ed egg p l  nt f r ie s up c r e  my 
i nst e  d o f so  ki n g up o il . 
T he b r e  d must g o on t he b ottom  n d t he di s h must be e  t e n
r igh t  w  y . F  tt eh w  i ts f or no on e ; t he chi ps g o so f t i n
m i nut e s . 
W  rm t he chick p e  s i n  li tt le o f t hei r li qu id bef or e l  y e r i n g , if 
you w  nt t he di s h w  rm t h rou gh . 
F le ur de S el ov e r t he top ,  l on g s ide t he S um  c , if t he yo g urt i s
uns  l t ed .