Eggplant and Potato Fatteh Salad

Name: Eggplant and Potato Fatteh Salad
Prep time: 20 min
Cook time: 25 min
Yield: 4-6
Cuisine: Middle Eastern

Salads Vegetarian

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.

Ingredients

Main Ingredients

3 tablespoons ghee
2 large pocket Arabic bread- cut into 2-3 cm squares
½ cup of olive oil
1 large eggplant, cut into bite-size pieces
2 medium potatoes, cut into bite-size pieces
salt and pepper to taste
1 can of chickpeas, drained and rinsed (410 grams)
1 cup of corn kernels
10-15 cos lettuce, shredded
2 tablespoons of olive oil or ghee
¼ cup of pine nuts

Yogurt Sauce

1 cup of Greek style natural yogurt
2 garlic cloves crushed
2 tablespoons of tahini (hulled)
2-3 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.
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 ghee in a medium size frying pan and fry the bread until golden in colour. Remove from heat and set aside.

Using the same frying pan, add oil and fry the eggplant and potatoes. Season with salt and pepper and fry until crispy and golden brown. Add the corn kernels and chickpeas and fry for a few minutes until they are well combined.

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

Garnish with chopped parsley or top with any remaining fried bread squares.

Serve immediately!