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Eggplant and Potato Fatteh Salad

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Try this Fatteh Salad recipe for a refreshing twist on the traditional dish. Fried eggplant and potatoes mixed with chickpeas and corn. Delicious!
PREP TIME
20 minutes
COOK TIME
25 minutes
SERVES
4-6

About this recipe

Fatteh Salad is a refreshing and satisfying twist on the classic Middle Eastern dish. The combination of fried eggplant and potatoes, mixed with corn kernels and chickpeas, creates a hearty base for a delicious layering of flavours. This Fatteh salad is perfect for a light lunch or dinner and can be easily made ahead of time by prepping all the elements the day before. You can choose to fry the bread in ghee or olive oil or even toast it for a healthier option. The layers of shredded cos lettuce, fried bread, eggplant and potato mixture, yogurt, and fried pine nuts, create a beautiful presentation for a crowd-pleasing dish. Don’t forget to check out the original fatteh recipe, and for a meatier version, try the chicken fatteh.

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Ingredients

Main Ingredients

  • ½ cup of olive oil
  • 1 large eggplant, cut into bite-size pieces
  • 2 medium potatoes, cut into bite-size pieces
  • 1 can of chickpeas, drained and rinsed
  • 1 cup of corn kernels
  • 10-15 cos lettuce, shredded
  • 2 large pocket Arabic bread- cut into 2-3 cm squares
  • 2 tablespoons of olive oil or ghee
  • ¼ cup of pine nuts

Yogurt Sauce

  • 1 cup of Greek style yogurt
  • 2 garlic cloves crushed
  • 2 tablespoons of tahini (hulled)
  • 3-4 tablespoons cold water
  • Salt to season

Notes from Rouba

  • To save time, you can prepare the eggplant and potatoes ahead of time, even a day before.
  • You can toast the bread instead of frying it for a healthier option.
  • The salad can be served cold or at room temperature.
  • Add some chopped fresh herbs like parsley or mint for extra flavour and freshness.
  • If you’re not a fan of pine nuts, you can use slivered almonds or chopped walnuts instead.

Method

Step 1.

Heat ¼ cup of oil in a medium size frying pan and fry the bread until golden in colour. Remove from heat and set aside.

Heat the remaining ¼ cup of oil and fry the eggplant and potatoes until they are crispy and golden brown. Remove from the pan and place on a plate lined with a paper towel to drain any excess oil.

In the same pan, add the corn kernels and chickpeas and fry for a few minutes until they are lightly browned. Add them to the bowl with the eggplant and potatoes.

 

 

Step 2.

In a small bowl, mix the yogurt sauce ingredients together. Season with salt to taste.

To assemble the salad, place a layer of shredded cos lettuce in a large serving dish. Add a layer of fried bread squares, followed by a layer of the eggplant, potato, corn, and chickpea mixture. Add another layer of fried bread squares, then spoon the yogurt mixture on top. Sprinkle the pine nuts over the yogurt and top with the remaining fried bread squares.

Serve immediately!

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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