Eggplant Fatteh (Lebanese Eggplant Casserole)
Layered baked eggplant with chickpeas, yogurt and pine nuts, offering a comforting, tangy vegetarian main that showcases classic Lebanese flavours.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 7
Preheat the oven to 200°C / 400°F (180°C fan). Arrange the eggplant slices on a baking tray, brush both sides with olive oil, season with salt, and roast for 20 minutes, turning once, until golden and tender.
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Step 2 of 7
Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Sauté the onion until translucent, add the garlic, cumin and cinnamon, and cook another minute, stirring frequently.
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Step 3 of 7
Add the chickpeas and vegetable broth, bring to a gentle simmer and cook for 8‑10 minutes until the liquid reduces and flavours meld; season with salt and pepper.
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Step 4 of 7
In a bowl whisk together the yoghurt, tahini, lemon juice, water and a pinch of salt until smooth; set aside.
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Step 5 of 7
To assemble, spread the roasted eggplant in an even layer in a shallow baking dish, spoon the chickpea mixture over them, then dollop the yoghurt‑tahini sauce, spreading lightly. Sprinkle toasted pine nuts and chopped parsley on top.
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Step 6 of 7
Return the dish to the oven and bake for 10 minutes, just to warm the sauce and lightly crisp the pine nuts. Let stand for 5 minutes before serving.
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Step 7 of 7
Serve warm, accompanied by warm flatbread or a simple salad.
Notes from the kitchen
If fresh eggplant is unavailable, use frozen roasted eggplant slices; they rehydrate well during baking. Store leftovers in the fridge for up to 2 days; the yoghurt sauce may separate, just stir before reheating.
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