Built to layer, made to share

Eggplant Fatteh Gets a Healthier, Easier Makeover Without Frying

There's no single way to make eggplant fatteh, a layered dish of crispy pita, tender eggplant and yogurt-tahini sauce that is beloved across the Levant. In this version, adapted from Salam Dakkak, the chef of Bait Maryam restaurant in Dubai, United Arab Emirates, the eggplant is roasted instead of deep fried, a perfectly tasty compromise that requires less cleanup. The contrast of temperatures and textures - crunchy, creamy, hot and cool - makes the dish unforgettable. Fatteh is best served immediately, so the pita chips stay crisp. To make this easier, all components can be prepared ahead, with the eggplant roasted last (or simply reheated) and the dish assembled just before serving.

Eggplant Fatteh (Crispy Pita, Eggplant and Yogurt)

Ingredients:

For the pita chips:

• 4 ounces pita bread (about 2 pita), cut into 3/4-inch squares, see tip
• Olive oil
• Kosher salt, such as Diamond Crystal

For the eggplant:

• 1 very large eggplant (about 1 1/2 pounds)
• 1/4 cup extra-virgin olive oil
• Kosher salt, such as Diamond Crystal

For the yogurt sauce:

• 1 cup plain full-fat yogurt (regular or Greek)
• 2 teaspoons tahini
• 1/2 to 1 very small garlic clove, finely grated
• Kosher salt, such as Diamond Crystal

For the garnish:

• 2 to 3 tablespoons pine nuts or slivered almonds
• 1 tablespoon extra-virgin olive oil
• Pomegranate seeds (optional), for garnish
• Chopped parsley or other herbs (optional), for garnish

Directions:

Make the pita chips: Heat oven to 350 degrees.

Toss pita squares with a drizzle of olive oil and 1-1/2 teaspoons salt. Spread on a baking sheet and bake, turning occasionally, until crisp and golden brown, 12 to 15 minutes. Let cool. (Pita can be toasted up to 1 week ahead and stored in an airtight container.)

Roast the eggplant: Raise oven temperature to 450 degrees (or, if available, use convection setting at 425 degrees). Peel eggplant in alternating stripes. Cut into bite-size cubes and toss on a baking sheet with the olive oil; season with salt. Spread out evenly and roast until golden brown and crisp around the edges, 20 to 25 minutes. (Alternatively, the eggplant can be air-fried at 400 degrees for about 20 minutes, shaking halfway through, until crisp at the edges and tender inside.)

While the eggplant is roasting, make the yogurt sauce: Stir together the yogurt, tahini, garlic and 1/2 teaspoon salt in a small bowl until combined. Taste and adjust seasoning to your liking.

In a small skillet over medium-low heat, toast the pine nuts in the olive oil, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a paper towel-lined plate.

To assemble, spread most of the toasted pita chips on a serving platter, reserving a very small handful of chips for the garnish. Scatter the eggplant over the bread, then spoon the yogurt sauce on top. Garnish with the reserved pita chips and toasted nuts, plus the pomegranate seeds and herbs, if using.

Tip: If using thick pita bread, split into two halves before cutting into squares. You could also replace the pita bread with flour tortillas or roti, or, in a real pinch, use store-bought pita chips. (If using pita chips, there's no need to toast.)

Total time: 1 hour, serves 2 (as a main course) or 4 (as part of a spread).

© 2026 The New York Times Company