Eggplant fatteh with chopped tomatoes

Eggplant fatteh with chopped tomatoes

Delicious eggplant fatteh recipe by @mattersofthebelly

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 15 min (COOK TIME: 15 min)

cooking sketch Easy


For the eggplant

  • 1 kg eggplant peeled and cubed into 3 cm pieces (about 2 large or 3 medium)
  • 1/3 cup of olive oil
  • salt to taste

For the bread

  • 3 large loaves of Lebanese Pita bread, cut into 3 cm squares (whole-wheat is best)
  • 1/3 cup of olive oil
  • salt to taste

For the tomato sauce

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 x 400 g tins of Mutti Polpa Finely Chopped Tomatoes
  • 3 tbsp pomegranate molasses
  • 1/2 tbsp ground cumin
  • 60-100 g raisins

For the yoghurt sauce

  • 500 g plain yoghurt
  • 3 tbsp heaped of tahini paste
  • 2 cloves garlic minced
  • 4 tbsp white vinegar
  • salt to taste

TIP: you can easily prepare all the components for your eggplant fatteh in advance; even the day before, and just warm up the eggplant before serving and assemble then!

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Eggplant fatteh with chopped tomatoes: Method

  1. Preheat oven to 200 C
  2. Prepare 3 large baking trays by lining them with baking paper.
  3. On 1 tray, spread out the eggplant cubes. Drizzle with the oil and sprinkle generously with salt, toss to get everything coated, then spread in a single layer. On the other 2 trays, divide the pita bread and drizzle each with half the oil and sprinkle with a little salt, then spread into a single layer as well.
  4. Place all 3 trays in the oven together to save time: toast the bread for about 10-12 minutes till golden, then remove from the oven & transfer to a plate to cool. Roast the eggplant for 30-40 minutes, until soft and edges are starting to char.
  5. While the eggplant roasts, prepare the tomato sauce: place the olive oil and onion in a large, deep pan over medium heat and cook for 5 min, till softened. Add the tins of Mutti Polpa, the pomegranate molasses and cumin, and simmer for 10 minutes, or until the eggplant is ready, till thickened slightly. When the eggplant is ready, add them to the tomato sauce, along with the raisins, stir very gently so as not to mash the eggplant, then simmer for a further 10 minutes.
  6. While the eggplant simmers in the tomato sauce, make the yoghurt sauce: combine all ingredients in a large bowl and whisk to combine. Taste and adjust seasoning.
  7. To assemble the Fatteh, spread the eggplant onto a large serving platter. Top with the toasted pita, then the yoghurt sauce. Sprinkle with the pine nuts, some sumac (if using) and a generous scattering of parsley. Serve immediately!
  8. Notes: Only assemble the Fatteh JUST before serving, as the yoghurt and tomato based sauces will soften the crunchy pita quite quickly.

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Also made with: Mutti Polpa

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