Maella

Eggplant Fatteh


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Eggplant Fatteh is my favorite form of gastrosolidarity. I recently read an incredible article written by @thaoeatworld discussing “Global Digital Gastrosolidarity for ❤️💚🖤🤍stine”.

Ingredients

Directions

  1. 1

    Preheat oven to 425F. Toss the cubed eggplant, cherry tomatoes, and peppers in a bowl. Toss with olive oil and season with sumac, paprika, and salt.

  2. 2

    Place on a lined baking sheet in an even layer and roast for 25-35 mins.

  3. 3

    While roasting, heat 1/2 cup of vegetable oil in a small pot over medium-low heat. Once heated, add the cut pita, a handful at a time, and cook until golden brown (about 2-3 mins). Dry on a paper lined plate and repeat.

  4. 4

    Make the yogurt sauce by combining yogurt, tahini, minced garlic, lemon, and salt. Taste and adjust seasoning if needed.

  5. 5

    To assemble, place the crunchy pita on the bottom. Layer the roasted veggies on top, then spoonfuls of the yogurt sauce. Garnish with chopped parsley, pistachios, sumac.