Eggplant Fatteh

Eggplant Fatteh is a delightful Lebanese breakfast dish featuring layers of roasted eggplant, crispy bread, and a rich tahini sauce. This comforting meal is perfect for a hearty start to the day.

Ingredients

• Eggplant - 1 medium-sized (about 250g)
• Pita bread - 2 pieces
• Tahini - 3 tablespoons
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons
• Water - 4 tablespoons
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Ground cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Pine nuts - 2 tablespoons, toasted (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let them sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. In a bowl, mix the tahini, minced garlic, lemon juice, water, cumin, paprika, and salt to create a smooth sauce.
5. On a baking sheet, arrange the eggplant slices in a single layer, drizzle with olive oil, and roast in the oven for 20 minutes or until golden and tender.
6. While the eggplant is roasting, cut the pita bread into small pieces and toast them in a skillet over medium heat until crispy.
7. Once the eggplant is done, assemble the Fatteh by layering toasted pita pieces on a plate, followed by a layer of roasted eggplant.
8. Drizzle the tahini sauce over the eggplant, sprinkle with chopped parsley and toasted pine nuts if using.
9. Serve warm and enjoy your Eggplant Fatteh!

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with antioxidants from eggplant, supporting heart health.

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