Vegan Eggplant Fatteh Recipe: The Definitive Middle Eastern Nacho Experience!

Indulge in a unique twist on traditional nachos – Middle Eastern style! This Plant-based eggplant fatteh recipe will impress any crowd, with perfectly seasoned layers of crispy toasted pita bread, melt-in-your-mouth eggplant & Vegan mince, and more. Try it yourself and see why it’s the definitive Middle Eastern nacho experience!

In this blog post, I will walk you through the ingredients, preparation, and assembling of my take on the classic Middle Eastern dish eggplant fatteh. But first, let’s discuss the differences between fatteh and nachos!

What is Fatteh:

In the Arabic language, the word “Fatteh” literally means crushed or crumbs. It is a popular dish in Egypt and the Levantine region, prepared with fresh or stale pita bread that is toasted, topped with chickpeas, and a yogurt-tahini sauce.

Fatteh preparations vary according to region/country. Today, Fatteh is a staple dish in Middle Eastern cuisine, with variations ranging from traditional meat versions to vegetarian options like eggplant fatteh.

Fatteh vs Nachos:

Nachos is a classic Mexican dish, consisting of crispy tortilla chips topped with melted cheese, salsa, and other toppings such as any type of meat and/or veggies.

Both dishes fatteh and nachos involve layering ingredients and building flavors and different textures, making every bite an adventure!

Both dishes are crowd-pleasing and are great for sharing with family and friends.

Despite their similarities, both are unique dishes with very different ingredients and preparation methods that make each one unique to its region. Nachos with a Tex-Mex flavor and fatteh with its unique Middle Eastern spices and flavors.

This recipe is for eggplant fatteh with a twist, it is the perfect marriage of Mexican and Middle Eastern flavors.

Ingredients for making Vegan eggplant fatteh:

Here is what you will need to make eggplant fatteh:

• Eggplants: it’s what makes this recipe “eggplant fatteh”!
• Vegan Mince: It’s optional to use a vegan mince, but it is recommended to use it in this recipe. You can use any brand you prefer, the one I am using in this recipe is Plant Pioneers– Meat-free Mince by Sainsbury’s. It is made from a rehydrated textured soy protein.
• Onion: red or white onion works.
• Spices
• Arabic/Pitta bread: or you can use tortilla chips and make it more Mexican! For a gluten-free version of this recipe, use gluten-free pita/Arabic bread or gluten-free corn tortilla chips.
• Yogurt: I am using coconut yogurt, from Koko Dairy Free. It is thick and creamy and just delicious, don’t worry about the coconut taste as it does not have an overpowering coconutty taste, however, you can use any plant-based yogurt you like.
• Tahini: make sure the tahini is creamy, use a Middle Eastern tahini which tends to be more creamy and perfect for all Arabic dishes.
• Garlic is a hero ingredient in this recipe, its fatteh, which is known for its garlicky flavor!
• Lemon
• Olive oil
• Pomegranate molasses: it is an optional ingredient but highly recommended using it. Combined with the lemon it just gives this recipe its unique mix of flavors that you don’t want to miss.

Essential toppings …not optional!

Many people assume toppings are optional, which might be true in most recipes but trust me not in this recipe, those below ingredients add another layer of texture and flavor that complement the dish and take it to a whole new level. So don’t skip it.

• Chopped parsley: adds a pop of fresh green color to this dish
• Pomegranate seeds: a must-have ingredient.
• Toasted pine nuts: add another layer of crunch. You can replace it with toasted almonds or any nuts you prefer.
• Sumac powder

Spices:

The mix of spices is another factor that gives this recipe the Middle Eastern-Mexican influence we are looking to achieve!

• Cumin & Coriander powder: both spices are common in Middle Eastern and Mexican cuisine, giving this dish a hint of both cuisines.
• Lebanese 7 spices mix: this is a popular Arabic spice mix used in most dishes.
• Chipotle pepper powder: smoke-dried jalapeño, which is heavily used in Mexican cuisine. It has such a unique smell and flavor to it, but be careful of how much you add to the recipe as it is a super spicy pepper. It is optional but it adds more of a Mexican flavor to the dish.

How to make Vegan eggplant fatteh:

To make the crispy pita bread:

• Cut the pita bread into triangles, and transfer them into a baking tray, in a single layer.
• In a small bowl, mix olive oil, minced garlic, and pomegranate molasses.
• Coat the pita triangles with the oil mixture.
• Bake in the oven till they are crispy, and set aside.

Make the eggplant-vegan mince mixture.

• Peel the eggplants and chop them into small pieces.
• Heat olive oil in a pan and add chopped onion, cook for 5 minutes then add your eggplants and cook for another 5 minutes.
• Add salt and pepper and the rest of the spices and cook for 15 minutes.
• Add the defrosted vegan mince and cook for another 10 minutes, or until the eggplants are fully cooked.
• Taste and adjust the seasoning.
• Add pomegranate molasses and turn the heat off.

Prep the sauce:

• In a big bowl add the minced garlic, and lemon juice, and mix them.
• Add coconut yogurt, and tahini, and mix all to combine.
• Taste and season with salt and pepper.
• Add pomegranate molasses, mix to combine, and set aside.

Assemble eggplant fatteh:

Now you have all the components of your fatteh dish, it is time to assemble it:

• First, add the crispy toasted pitta bread to your serving plate.
• Add the eggplant and Vegan mince mixture.
• Top it with the yogurt and tahini sauce.
• Time to add your toppings:
• First, sprinkle sumac powder.
• Add chopped parsley.
• Top with pomegranate seeds.
• Finally, add your toasted pine nuts.

• Your fatteh is ready to be served!

How to serve your eggplant fatteh:

Eggplant fatteh is a dish that can be served as an appetizer, snack, or main dish for lunch or dinner.

If you are serving this eggplant fatteh as a main course, consider pairing it with a simple fresh salad like this Arabic salad. However, if you’re serving it as a snack or appetizer, you could pair it with small plates of olives, or pickles.

When it comes to presentation, don’t be afraid to get creative! You can either serve it in a big glass bowl to showcase the different layers, textures, and colors or serve it in small individual plates.

The key to a successful fatteh is all in the layering, in each bite you should be tasting the different flavors and textures of this delightful tasty dish!

How to store it:

Eggplant fatteh is a dish once assembled needs to be served immediately. The longer it sits, the crispy pita tends to absorb the moisture from the eggplant and mince and the sauce and get soggy, therefore it is best to be served once ready to be eaten.

To store any leftovers, store each component separately in an airtight container in the fridge for up to 4 days.

This eggplant fatteh recipe is the perfect twist on a classic snack that will leave you wanting more. With its flavorful layers of crispy pita, eggplants, and more, it’s the definitive Middle Eastern nacho experience. Plus, it’s a plant-based recipe that is easy to make, even for those new to Middle Eastern cuisine. So why not spice up your snack game and give it a try? Let us know in the comments how was your Middle Eastern Nachos experience!

Recommended Recipes:

For more plant-based “eggplant” recipes try this eggplant bhaji, inspired by Indian cuisine. For Middle Eastern-inspired recipes check below plant-based recipes:

• Easy Mujadara recipe.
• Koshary recipe.
• Vegan Basbousa.
• Vegan Mutabal recipe.
• Vegan Moroccan Soup recipe.

If you make this recipe, I’d love a comment, and to rate this recipe. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚