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    Home » Recipes » Course » Salad

    Eggplant Yogurt Salad with Pita Chips (Fatteh)

    Published November 18, 2016 | Updated January 12, 2022 By Roxana Begum | 14 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Jump To Recipe
    Different views of roasted eggplant salad served with a drizzle of garlic yogurt sauce and crisp toasted pita chips in a serving plate.

    Eggplant Yogurt Salad, an adapted version of the popular middle eastern dish "Fatteh" with added butternut squash. It is so tasty with roasted vegetables in creamy garlic yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. It is a heart healthy dish, rich in phytochemicals that will lower the risk of cancers and will help build immunity. And it has the good probiotics too.

    Another great recipe with garlic yogurt sauce is our Mushroom Manti Dumplings.

    Eggplant Yogurt Salad, an adapted version of the popular dish "Fatteh" with added butternut squash. It is so tasty with roasted vegetables in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips.

    What is Fatteh?

    Fatteh is a popular dish of the Levant and has many different variations using meat, vegetables, yogurt, spices etc all layered over crushed pita.

    Although, the recipe here is purely vegetarian and I have also added butternut squash to it. Because I love it so much and enjoy the sweetness of that squash complemented with spices like in this delicious Roasted butternut squash with coconut, cumin and ginger.

    For the eggplant fatteh here, I have used pomegranate molasses quite generously, which I think gives it a rather distinctively bold flavor. These molasses can also be used to make festive pomegranate dip or chicken stew.

    Eggplant Yogurt Salad, an adapted version of the popular dish "Fatteh" with added butternut squash. It is so tasty with roasted vegetables in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips.

    Health Benefits

    Due to its low calorie/carbohydrate and high fiber profile, eggplant has a great potential for inclusion in diabetic and weight loss diets. It also has many other nutrition benefits which I explain in more detail in this post - Moroccan Eggplant Salad with Chermoula.

    Butternut squash is super rich in the bright orange pigment - Beta Carotene - which converts to vitamin A in the body and is beneficial for the skin, hair, vision and lowering the risk of cancer.

    This winter squash is a good source of vitamin C, vitamin E, thiamine, niacin, B 6, folate, pantothenic acid, magnesium and manganese. It is also rich in potassium, which is beneficial for lowering blood pressure. The high fiber content of the squash helps with promoting regularity and better blood glucose control.

    The addition of yogurt provides a good source of probiotics, high quality protein and calcium. The omega 3 fatty acids from the walnuts and the phytochemical rich pomegranate with other myriad health benefits further add to the nutrition bounty of this salad.

    Eggplant Yogurt Salad, an adapted version of the popular dish "Fatteh" with added butternut squash. It is so tasty with roasted vegetables in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips.

    Pro Tips

    • In this recipe I suggest roasting rather than frying. Make sure to roast the vegetable well enough, so that they are cooked very soft.
    • I have added a good measure of butternut squash in this version. So if you like some sweet surprises, this salad is for you. If not, you can replace the butternut squash with more eggplant. The pomegranate arils give this dish a nice crunch and contrast to the overall profile.
    • The zaatar spiced pita chips work so well for this salad. Not only the textural aspect of it, but the burst of zaatar spice through the creamy yogurt sauce complements with the dill and green onions. This dish can be enjoyed as a salad or a side dish.
    Eggplant Yogurt Salad, an adapted version of the popular dish "Fatteh" with added butternut squash. It is so tasty with roasted vegetables in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips.

    More Salad Recipes:

    • Kale Quinoa Salad with Lentils
    • Mediterranean Chickpea Salad
    • Spiced Lentil Salad with Avocado
    • Yogurt Chickpea Salad with Chips

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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    Eggplant yogurt salad (fatteh) served in a plate.
    5 from 6 votes

    Eggplant Yogurt Salad with Pita Chips (Fatteh)

    Eggplant Yogurt Salad, an adapted version of the popular middle eastern dish "Fatteh" with added butternut squash. It is so tasty with roasted vegetables in creamy garlic yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. It is a heart healthy dish, rich in phytochemicals that will lower the risk of cancers and will help build immunity. And it has the good probiotics too.
    Prep Time20 minutes mins
    Cook Time35 minutes mins
    Total Time55 minutes mins
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    Save for Later Saved!
    Course :Salad
    Cuisine :Middle Eastern
    Servings: 9 cups
    Calories: 139kcal
    Author: Roxana Begum

    Ingredients

    • 1 pita bread whole wheat, small
    • 2½ tablespoons olive oil
    • 2 teaspoons zaatar
    • ½ pound butternut squash
    • 1 pound eggplant
    • 1½ cups yogurt reduced fat
    • ½ tablespoon tahini optional, adjust per taste
    • 1 clove garlic grated
    • ½ teaspoon salt as per taste
    • 1 teaspoon ground cumin ground
    • 2 tablespoons dill weed fresh, chopped
    • 2 tablespoons green onions fresh, chopped
    • 3 tablespoons pomegranate arils
    • 2 to 3 tablespoons pomegranate molasses
    • 2 tablespoons walnuts toasted, chopped
    • 1 to 2 teaspoons Aleppo red pepper adjust as needed
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    Instructions

    • Preheat oven to 375 degrees F.
    • Cut the pita bread into small pieces and toss with ½ tablespoon olive oil and zaatar. Spread them in a layer over a baking sheet and bake for 10 to 12 minutes until the pita chips are crisp.
      Pita chips on a baking sheet.
    • Preheat oven to 400 degrees F. Cut the butternut squash into slices or small wedges and toss with a pinch of salt and one teaspoon olive oil. Roast for 15 - 20 minutes or more until it is tender and well cooked.
    • Rinse the eggplant, wipe it dry and cut it into ¾ inch slices or small wedges. Brush the eggplant slices lightly but evenly with the remaining olive oil. Sprinkle two pinches of salt over the eggplant.
      Eggplant and butternut squash slices.
    • Place the slices/wedges on a baking sheet lined with parchment paper. Bake* for about 25 minutes until fork tender (time may vary with oven). It is very important that the eggplant cooks very well and this is dependent on the proper application of olive oil and adequate baking. Make sure to check at 20 minutes and adjust time accordingly.
    • Set aside the baked pita chips, butternut squash and eggplant slices and let cool to room temperature. Combine the yogurt, tahini, garlic, ½ teaspoon cumin, half the herbs and remaining salt thoroughly well. Adjust salt and seasoning as per taste.
    • Spread half the yogurt sauce on a serving platter. Layer the eggplant and butternut squash pieces randomly. Scatter the left over cumin.
    • Pour the remaining yogurt sauce all over. Sprinkle the remaining herbs, pomegranate arils, walnuts and red pepper flakes evenly over the salad.
    • Drizzle the pomegranate molasses. Arrange the pita chips all over and serve this eggplant yogurt salad with pita chips immediately.

    Notes

    1. Eggplant slices may be grilled, fried on a hot non stick pan or broiled about five minutes each side. Make sure to lightly brush oil on each side. And once done, flip it and brush the oil lightly on the other side and cook until done.
    2. The toasted pita bread in this recipe can also be substituted with store bought pita chips.
    3. Zaatar, tahini and pomegranate molasses are available at middle eastern stores or online.
     

    Nutrition

    Serving: 1Cup | Calories: 139kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 190mg | Potassium: 305mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2825IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 1mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!

    More Eggplant Recipes

    • Zaalouk (Moroccan Eggplant Dip)
    • Eggplant Chickpea Patties
    • Moroccan Eggplant Salad with Chermoula
    « Chocolate Date Avocado Truffles
    Spicy Spaghetti Squash with Chicken »

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    Reader Interactions

    Comments

    1. Debbie

      June 12, 2022 at 10:30 pm

      What can you substitute for pomegranate molasses? Just in case I can’t get in time?

      Reply
      • Roxana Begum

        July 08, 2022 at 7:52 pm

        Perhaps tamarind paste with honey, adjusted to taste sour-sweet.

        Reply
    2. Lucy

      July 15, 2017 at 9:32 am

      This reminds me of nachos only so much healthier and more exciting. So gorgeous and tempting. Thanks for the run down on the health benefits too.

      Reply
      • Roxana Begum

        July 17, 2017 at 3:56 pm

        Thanks Lucy. Yes, indeed. I like your comparison with nachos and your observation :)

        Reply
    3. Lizzie

      July 15, 2017 at 7:44 am

      I've not heart of fattah but love middle eastern food, especially yogurt and aubergine cooked 'til it's meltingly soft. And I agree, nearly anything can be improved with squash!

      Reply
      • Roxana Begum

        July 17, 2017 at 3:55 pm

        Thanks Lizzie. Sounds like we have much in common with food tastes :)

        Reply
    4. Ginny McMeans

      July 15, 2017 at 4:13 am

      What an absolutely fantastic salad! I love the veggies and how it's all baked. A great concoction - Heaven!

      Reply
      • Roxana Begum

        July 17, 2017 at 3:54 pm

        Thanks Ginny. It is quite filling and flavorful. And easy too :)

        Reply
    5. Dahn

      July 15, 2017 at 3:59 am

      I love that you have added butternut squash to this, it sounds so good

      Reply
      • Roxana Begum

        July 17, 2017 at 3:53 pm

        Thanks Dahn. Butternut squash is a favorite of mine. Loved sneaking it in here :)

        Reply
    6. Patty

      July 15, 2017 at 3:08 am

      This looks absolutely deeee-lish! And it is such a gorgeous dish too!

      Reply
      • Roxana Begum

        July 17, 2017 at 3:52 pm

        Thanks Patty.

        Reply
    7. Anonymous

      December 02, 2016 at 12:36 am

      Beautiful colors! Can't wait to try this. Thank you

      Reply
      • Roxana

        December 02, 2016 at 4:19 pm

        Oh, thank you! So glad you liked it.

        Reply

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