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Eggplant Fatteh | Mint, Tahini, Greek Yogurt

bakingwithnessa
Embark on an extraordinary Middle Eastern Journey with this vibrant Eggplant Fatteh. The dish features fried eggplant paired with creamy tahini and refreshing Greek yogurt, creating a harmonious blend of flavors. Be sure to include the toasted almonds and a garnish of fresh mint to elevate the presentation. Enjoy cold or at room temperature.
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Prep Time 10 minutes
Bake / Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 4

Equipment

Spatula

Ingredients
 

  • 2 Garlic Cloves (Minced)
  • 10.58 oz (300 g) Greek Yogurt (Full Fat)
  • 1.06 oz (30 g) tahini
  • Salt, Pepper (To Taste)
  • olive oil (to fry)
  • 17.63 oz (500 g) eggplant (1 x Large | Diced)
  • 3.53 oz (100 g) slivered almonds (Original Recipe uses 1/2 pine nuts, 1/2 almonds)
  • Fresh Mint Leaves (Chopped)
  • Warm Naan Bread

Instructions
 

EGGPLANT FATTEH PREPARATION

  • In a mixing bowl, add in the minced garlic together with the Greek yogurt and tahini. Season with salt and pepper. Mix to combine. Set aside.
    2 Garlic Cloves, 10.58 oz Greek Yogurt, 1.06 oz tahini, Salt, Pepper
  • Pour the olive oil into a large frying pan ; bring the heat to medium low. Once hot add the diced eggplant. Cook until the eggplant is cooked through and golden, about 5-8 minutes. When ready transfer the eggplant to a sieve to drain the oil excess. Set aside.
    17.63 oz eggplant, olive oil
  • In another frying pan, on a medium heat add the slivered almonds. Cook for a couple of minutes. Remove from the stove once fragrant. Set aside.
    3.53 oz slivered almonds

ASSEMBLY

  • Add the yogurt / tahini mixture to your serving bowl. Top with the fried eggplant and almonds. Sprinkle the chopped mint and serve with warm naan bread. Enjoy & Bon Appétit!
    Fresh Mint Leaves
  • NOTE: This dish keeps well in the refrigerator for 24 hours.

YouTube Video

Photos

Nutrition

Calories: 269kcal | Carbohydrates: 18g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 33mg | Potassium: 616mg | Fiber: 7g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 2mg
Keyword Almonds, dip dip, Eggplant, Eggplant Fatteh, fatteh recipe, Fresh Mint, Greek Yogurt, iftar recipes, Ramadan recipe, tahini sauce
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/eggplant-fatteh-mint-tahini-greek-yogurt/