Chicken and Eggplant Fatteh - A Delightful Blend of Tender Chicken, Roasted Eggplant, and Crispy Pita
Fatteh is an Egyptian and Levantine dish made with pieces of fresh, toasted, grilled, or stale flatbread topped with other ingredients such as chickpeas, toasted pine nuts, garlicky yogurt, and cooked leftover chicken pieces.
Depending on the region, it is typically served as breakfast, an afternoon snack, or an appetizer for iftar during the holy month of Ramadan.
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Fatteh means 'crumbs' or 'crushed' in Arabic, and a perfect way to use up leftover stale pita and cooked chicken pieces. It is perfect for serving as a quick weeknight meal or family get-togethers.
For a vegetarian twist, simply omit the chicken and add extra roasted eggplants or spiced chickpeas to easily transform this authentic Fatteh recipe.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Pita chips - I use homemade Greek Pita Bread to make pita chips but feel free to use any flatbread you have in hand. You can also use store-bought pita chips in a pinch.
- Shredded chicken - You can prepare shredded chicken using leftover cooked chicken meat, or buy a rotisserie chicken.
- Yogurt - I use plain natural yogurt or Greek yogurt to add tanginess to this delicious Fatteh recipe.
- Chickpeas - In this recipe, I prefer using dry chickpeas, but canned chickpeas are equally suitable.
- Eggplants - Use any eggplants you have on hand. You can roast them in the oven, air fry them, or deep-fry if you're not concerned about the calorie count.
- Pine nuts - They add extra crunch and a bit of luxurious touch to this budget-friendly dish. Lightly toast them before using to intensify their nutty flavor.
How to Make Lebanese Fatteh with Chicken?
Making this delicious Lebanese Chicken and Eggplant Fatteh is surprisingly easy. However, there are a few simple steps to follow for you to achieve the best results:
Prepare the Ingredients
If using dry chickpeas, soak them overnight, drain and rinse.
In a pot, cover the chickpeas with water, bring to a boil, then simmer until tender. Drain and set aside.
If using canned chickpeas, drain and rinse, set aside. Prepare the other ingredients while the chickpeas are cooking.
To prepare pita chips, preheat your oven to 170℃ (340 ℉). Cut the pita bread into bite-size cubes, drizzle with 1 tablespoon of olive oil, and toast until golden and crisp.
Increase the oven temperature to 190 ℃ (375 ℉). Cut the eggplants into small cubes and toss them with 2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cumin.
Keep the rest of the salt, pepper, and cumin to season the chicken and yogurt. Roast the eggplants in the oven until golden and tender.
Mix the Greek yogurt with finely chopped garlic. Gently reheat it over low heat, without letting it boil. Add salt to taste.
Assemble the Fatteh
In a serving dish, layer the cooked chickpeas followed by shredded chicken. Sprinkle on some of the seasoning.
Add roasted eggplants, sprinkle a generous amount of pita chips and drizzle with a couple of spoonfuls of garlic yogurt.
Garnish with toasted pine nuts and chopped parsley, and serve immediately.
Top Tips From the Chef
- You can batch-cook dried chickpeas and store them in the freezer already portioned. They are perfect to use in Fatteh or Indian Chickpea Salad (Chana Salad) instead of using canned chickpeas.
- Toast the pita bread until golden and crisp to add a delightful crunch to the dish.
- Be careful when reheating the yogurt. Use low, gentle heat, as boiling it on high heat can cause it to curdle.
- Serve the Chicken and Eggplant Fatteh right after assembling to prevent the pita crisps from getting soggy.
Why This Recipe Works?
- It’s super easy to make, and the combination of tender chicken, roasted eggplant, and crispy pita is just amazing.
- You can easily make this recipe your own. Use either dried or canned chickpeas, tweak the spices, or go vegetarian – it's flexible to suit your preferences.
- Fatteh recipe is a great way to use up leftover chicken and stale pita bread.
- It comes together in just 20 minutes if you use canned chickpeas — a perfect weeknight meal for busy nights!
Storage Instructions
It is best to enjoy this delicious Lebanese Fatteh when freshly made. However, you can store the ingredients individually before assembling the dish.
Pita crisps can last for a week in an airtight container when stored at room temperature. Yogurt, cooked chickpeas, and cooked chicken will keep in separate airtight containers for up to 3 days when refrigerated.
Recipe FAQs
Freezing is not recommended as it may affect the texture, especially of the yogurt. It's best enjoyed freshly made.
Yes, you can experiment with vegetables like zucchini or bell peppers for a different twist. Adjust roasting times accordingly.
If needed, you can re-toast the pita crisps in the oven for a few minutes to regain their crunchiness.
Related Recipes
For more delicious Middle Eastern recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this Middle Eastern comfort food Chicken and Eggplant Fatteh as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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Chicken and Eggplant Fatteh
Equipment
Ingredients
- 200 g dried chickpeas (soaked overnight)
- 1 pita bread
- 250 g cooked chicken (shredded)
- 300 g Greek yogurt or plain natural yogurt
- 1 clove garlic (finely chopped)
- 2 small eggplants
- 3 tablespoon extra virgin olive oil (2 tablespoon got eggplants + 1 tablespoon for pita)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cumin
- 30 g pine nuts (to garnish)
- chopped parsley (to garnish)
Instructions
Preparing the Ingredients
- If using dry chickpeas, soak them overnight, drain and rinse.
- In a pot, cover the chickpeas with water, bring to a boil, then simmer until tender. Drain and set aside.
- If using canned chickpeas, drain and rinse, set aside.
- Prepare the other ingredients while the chickpeas are cooking.
- To prepare pita chips, preheat your oven to 170℃ (340 ℉).
- Cut the pita bread into bite-size cubes, drizzle with 1 tablespoon of olive oil, and toast until golden and crisp.
- Increase the oven temperature to 190 ℃ (375 ℉).
- Cut the eggplants into small cubes and toss them with 2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cumin. Keep the rest of the salt, pepper, and cumin to season the chicken and yogurt.
- Roast the eggplants in the oven until golden and tender.
- Mix the Greek yogurt with finely chopped garlic. Gently reheat it over low heat, without letting it boil. Add salt to taste.
Assembling Fatteh
- In a serving dish, layer the cooked chickpeas followed by shredded chicken and roasted eggplants.
- Sprinkle a generous amount of pita chips and drizzle with a couple of spoonfuls of garlic yogurt.
- Garnish with toasted pine nuts and chopped parsley, and serve immediately.
Notes
- You can batch-cook dried chickpeas and store them in the freezer already portioned. They are perfect to use in Fatteh or Indian Chickpea Salad (Chana Salad) instead of using canned chickpeas.
- Toast the pita bread until golden and crisp to add a delightful crunch to the dish.
- Be careful when reheating the yogurt. Use low, gentle heat, as boiling it on high heat can cause it to curdle.
- Serve the Chicken and Eggplant Fatteh right after assembling to prevent the pita crisps from getting soggy.
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