Lebanese-style Fatteh (Mia, New York)

Fresh and savory, this dish is a great mix of different flavors and textures.


  • 1 white onion
  • 1 can of chickpeas
  • 1 eggplant
  • Oregano
  • Thyme
  • Basil
  • Salt and pepper
  • Garlic
  • Honey
  • Lemon juice
  • Za’atar
  • Pita chips
  • Pine nuts
  • Cranberries/pomegranate seeds
  • Rosemary


  1. Slice eggplant and lay on baking sheet. Sprinkle generously with olive oil and put in oven at 180 °C until crisp and brown.
  2. When the eggplant is done, take them out of the oven and put pita chips on a fresh baking sheet and toast in the oven until golden.
  3. Sautée 1 onion with salt and pepper.
  4. Add oregano, thyme, and basil.
  5. When the onions are translucent, add in 1 can of chickpeas, drained and rinsed.
  6. Cook until both onions and chickpeas are brown.
  7. In a bowl, mix in yogurt, lemon juice, za’atar, garlic, thyme, rosemary, oregano, basil, and honey. Add some milk to thin it out.
  8. Toast some pine nuts on the stove.
  9. For the plating: start with chickpea onion mixture, place some eggplant slices on top, add the pita chips with a dollop of yogurt sauce, and finish off with some rosemary, pine nuts, and some pomegranate seeds or dried cranberries.

Posted by: Mia / Content / New York, USA

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.