Aubergine Fetteh

Aubergine Fetteh - Layered roasted Aubergine, toasted pitta or flat breads, a garlicky yoghurt and pan fried pine nuts.

Course Lunch
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes



  • 3 large Aubergines Cut into 1 1/2 cm rounds
  • Olive Oil For for brushing
  • Salt

Flatbreads or Pittas

  • 2 Flatbreads or Pittas
  • Olive Oil
  • Salt and Pepper


  • Olive Oil
  • 2 small Garlic Cloves sliced finely
  • 1 tsp Aleppo Chilli Flakes
  • 500 grams Plain Yoghurt
  • 2 tbsp Lemon Juice
  • Salt to taste
  • 1/8 tsp Cinnamon


  • Small Handful mixed Parsley and Mint Leaves roughly chopped
  • Handful Pomegranate Seeds
  • 75 grams Pine Nuts


  1. Preheat oven to Gas Mark 7/220 degrees C.


  1. Place aubergine slices on an oven tray and brush with olive oil on both sides. Sprinkle with salt and roast for 30 minutes.

Pitta Bread

  1. Split open the flatbread/pitta and cut into triangles. Brush with olive oil. Sprinkle with salt and pepper and bake for 10 minutes.


  1. Heat a little oil over medium high heat and add the garlic and chilli flakes. Cook for 2-3 minutes. Remove the contents of the pan to a small bowl and set aside.

  2. Combine the yoghurt, lemon juice and garlic/chilli, salt and cinnamon in a large bowl.


  1. When the aubergine is done, remove from the oven and allow to cool. Place in a shallow dish with the yoghurt on top. 

  2. In a dry pan toast the pine nuts and add on top of the yoghurt. 

  3. Sprinkle with pomegranate, pitta bread and parsley.