Eggplant Fatteh with Tahini Skyr

Recipe By: Home Cooking Collective

Description

Fatteh is a Middle Eastern dish popular in Egypt and parts of the Levant (including Jordan, Lebanon, Palestine, Syria, and Yemen). As such, there are many variations of fatteh, though it includes some form of stale or toasted flatbread. 

Here, there are layers of crunchy toasted pita, paprika-spiced roasted eggplant, toasted pine nuts, a tahini-skyr sauce, and a drizzle of pomegranate molasses. It’s salty, creamy, tangy, and very addicting!

Ingredients
1
Medium Eggplant
peeled and cubed
3 tbsp
Olive Oil
Salt and Pepper
to taste
Smoked Paprika
to taste
1
Pita Bread
cut into squares
2 tbsp
Olive Oil
Salt and Pepper
to taste
Sumac
pinch, optional
1 cup
Icelandic Provisions Plain Skyr
3 tbsp
Tahini
1
Garlic Clove
grated
Lemon Juice
squeeze
1/4 cup
Water
Salt and Pepper
to taste
Herbs of your choice (Dill, mint, parsley)
1 tbsp
Toasted Pine Nuts
1 tbsp
Pomegranate Molasses
Recipe
For the
Set a rack in the bottom-third of the oven and preheat the oven to 425°F/218°C. Line a baking sheet with parchment paper. In a medium bowl, toss the eggplant with olive oil, salt, black pepper, and smoked paprika until well-coated. Transfer to the baking sheet, arranging in a single layer. Bake in the oven for 30 to 35 minutes, rotating the pan halfway through, until the eggplant is tender, caramelized, and golden-brown on all sides. Let cool slightly until still warm but not hot to the touch. Wipe the medium bowl clean and set aside.
For the
While the eggplant bakes, prepare the pita. If your pita is in the form of a pocket (that is, it’s double layered), slice the pocket open to create a single layer. This ensures the pita is as thin as possible, creating a crunchier result. Cut the pita into 3/4-inch squares and transfer to the medium bowl. Toss the pita with olive oil, salt, black pepper, and a pinch of ground sumac until fully coated. Arrange evenly on a baking sheet, then bake in the oven at 425°F/218°C for about 8 to 10 minutes or until golden-brown and crunchy. Let cool to room temperature.
For the
In a small bowl, whisk yogurt, tahini, garlic, and a squeeze of lemon juice until well-combined. Slowly pour in water, whisking constantly, until the sauce is thin enough to easily drizzle with a spoon. If you need more than the 1/4 cup of water, you can add more. Season with salt and pepper. The sauce should taste nutty, creamy, and a bit tangy, so if you need to add more lemon juice, feel free to do so.
For serving:
Just before serving, evenly layer about 3/4 of the pita chips at the bottom of a plate. Layer the eggplant on top, then add enough yogurt tahini sauce until well-coated. Layer the remaining pita chips, followed by more yogurt sauce. Note: Don’t be afraid to be generous with the yogurt, so that you have a nice combination of textures between the yogurt-softened pita and crispier pita pieces on the edges or top of the dish. Even still, you will likely have extra yogurt that you can use for marinades, salad dressings, and dips. Garnish with herbs, pine nuts, and a drizzle of pomegranate molasses to taste. Divide amongst individual bowls or plates and enjoy!

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