Another take on the fatteh is this one, with deep-fried eggplant. If fatteh hommos is about the contrast between the boiled chickpeas, grilled bread, and smooth yogurt, the textures are more similar for this dish; the contrast is more about the different flavors than the textures.
- 2 large eggplants (about 2 1/4 pounds, or 1 kg, each)
- 1/4 cup (31 g) all-purpose flour
- Vegetable oil
- 2 pitas
- 5 1/2 tablespoons (50 g) pine nuts
- 2 garlic cloves
- 1 3/4 cups (600 g) yogurt
- Kamal Mouzawak
Cut the eggplant into slices, sprinkle generously with salt, and leave in a colander to drain for 10 hours, to remove excess water. Dry with paper towels, and cut the slices into cubes. Sprinkle with the flour, and then shake well to remove excess flour and keep just a thin coat of flour on the eggplant cubes.
Heat vegetable oil in a deep pot over medium heat or a deep fryer. Deep-fry the eggplant cubes until crispy and golden. Drain on paper towels.
Grill the pitas on a stovetop griddle or in a hot oven until golden and crispy. Break into pieces.
In a small skillet over medium heat, sauté the pine nuts in 2 tablespoons (28 ml) vegetable oil, stirring constantly, until golden.
Crush the garlic with a bit of salt, and combine with the yogurt.
Serve either in a big bowl or as individual servings. Start with a layer of deep-fried eggplant, topped generously with the yogurt, then topped with the broken grilled bread and pine nuts.