Vegetarian Fattet Beitinjan

In Palestine you can get fattet anything.  It refers to the pieces of bread that have been torn into pieces at the bottom of this dish.  For me this is a lovely homely dish and a wonderful celebration of my favourite vegetable, the aubergine!  It reminds me of a time most Palestinians only know through the oral tradition of story-telling of dancing and olive picking and camping out under the stars and pickling summer veg.

I can’t recommend this dish enough and I guarantee if you try it, it will become a go-to favourite!


2 pita breads, cubed

1 aubergine, cubed

1 ltr yoghurt

4 garlic cloves minced

2 tbsp tomato puree

50 ml water


Handful of baby plum tomatoes, quartered lengthways

Handful of chopped parsley

Handful of blanched almonds

A few cups of vegetable oil


  • mix the crushed garlic with the yoghurt and put in the fridge for an hour
  • put the vegetable oil in a heavy bottomed pan and deep fry the Almonds, bread and aubergines separately but in that order.  The almonds only want 30 seconds in a hot oil before being removed, the bread a minute and the aubergines wants a few minutes.
  • Once the aubergines are cooked add them to a saucepan over heat with the water and tomato puree until you get a nice thick paste coating the aubergines
  • Once everything is cooked (and immediately before you want to eat it), begin layering in a serving dish; layer of bread, then the aubergine and tomato mix, then the yoghurt, then scatter with the parsley, almonds and tomatoes.

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