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 garlicky 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 Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9 cups
- 1 pita bread *whole wheat, small
- 2 ½ tablespoons olive oil
- 2 teaspoons zaatar
- 1/2 pound butternut squash
- 1 pound eggplant
- 1 ½ cups yogurt reduced fat
- 1/2 tablespoon tahini (optional), adjust per taste
- 1 clove garlic grated
- 1/2 teaspoon salt as per taste
- 1 teaspoon 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 flakes adjust as needed
Preheat oven to 375 degrees F.
Cut the pita bread into small pieces and toss with 1/2 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.
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 3/4 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.
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, 1/2 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.
Serving: 0g | Calories: 127kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg