Eggplant Fatteh is a Palestinian layered dish combining broiled eggplant cubes, crispy toasted bread, spiced ground meat, garlicky yogurt sauce, and toasted nuts. Its standout trait is the contrast of textures—from crispy bread to tender eggplant bound in creamy, tangy sauce.
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Slice eggplant into cubes, and brush with oil with a sprinkle of sea salt.
Place under the broiler while stirring every few minutes, and continue until golden brown about 20-30 minutes.
Slice bread into small pieces, brush with some oil and spread on a baking sheet.
Toast them in the oven until crispy and lightly browned about 10 minutes.
In a small saucepan, over medium heat, heat oil, add chopped onions, and sauté until caramelized.
Add ground meat, break meat with the back of a spatula, then add cinnamon powder, allspice, nutmeg, and salt. Sauté until meat is browned and fully cooked.
In a small bowl, add yogurt, minced garlic, tahini paste, lemon, and salt.
Whisk well and adjust the seasoning to taste.
Mix tomato paste in 1 cup of hot water with salt and allspice.
In a saucepan add grilled eggplants and pour tomato mixture.
Mix well and let it cook over medium heat for 5-7 minutes.
Turn off the heat and let it cool off before spreading over the bread.
On a rounded or oval platter spread the toasted bread pieces evenly.
Spread tomato eggplant mixture evenly over the bread.
Spoon the garlic yogurt sauce over the eggplant mixed in tomato sauce, covering them evenly.
Spoon the cooked meat onion mixture over the yogurt sauce and cover evenly.
Sprinkle toasted almond and pine nuts over the dish.
Garnish with chopped fresh parsley and pomegranate seeds if desired.
Store assembled fatteh covered at room temperature for up to 2 hours; components keep separately refrigerated for up to 4 days. Fatteh is best eaten fresh and not reheated, as bread texture degrades.
broiler or oven · baking sheets
Yes. The recipe suggests fried or grilled eggplant as alternatives to broiling. Grill eggplant cubes over medium-high heat until golden, about 15–20 minutes, stirring occasionally.
Yes. Ground chicken works as a substitute; cook it the same way over medium heat with the onions, spices (cinnamon, allspice, nutmeg), and salt until fully cooked.
Tahini adds creaminess and nutty flavor to the yogurt sauce. You can omit it, but the sauce will be thinner; alternatively, use 1–2 tablespoons of sesame oil or Greek yogurt for richness.
Assemble fatteh just before serving for best texture—the bread softens as it absorbs the tomato-eggplant mixture and yogurt sauce. Prepare components (broiled eggplant, cooked meat, yogurt sauce, toasted bread) separately up to 4 hours ahead and refrigerate.
Broil eggplant cubes for 20–30 minutes, stirring every few minutes, until golden brown and tender throughout.
