Moona: Where Eastern Mediterranean Heritage Meets the Modern Pantry

Through Taste and Time: Moona and the Eggplant Fatteh

Located on a prominent corner in Cambridge’s Inman Square, Moona occupies an intimate physical space that belies the complexity of its culinary concept. The restaurant’s design—small, with intricate tilework and warm lighting—creates a sense of personal scale, suggesting a space more akin to a private kitchen than a commercial dining room. This design choice is fundamental to its identity.

The menu is structured around meze, or small plates, drawn from across the Middle East. To understand the kitchen’s philosophy, I ordered the Eggplant Fatteh. This dish, a layered composition, serves as an excellent benchmark for technique and flavor integration.

Presented in a deep bowl, the dish is constructed in deliberate layers. The base is composed of crispy, fried pita bread, providing a textural foundation. Above this sits a warm, stewed mixture of silky eggplant and tender chickpeas. The top layer is a generous spread of cool, tangy yogurt, garnished with toasted pine nuts and fresh herbs.

The experience of eating the fatteh is a study in textural and thermal contrasts. The spoon first meets the cool yogurt, then breaks through to the warm eggplant layer, and finally encounters the structural crunch of the pita. The flavor profile is equally complex the lactic tang of the yogurt balances the rich, earthy eggplant the chickpeas provide substance and the toasted pine nuts add a final, nutty counterpoint. It is a dish where each component is distinct, yet the whole is seamlessly integrated.

This thoughtful composition is directly explained by the restaurant’s origin. The name, Moona, is a phonetic interpretation of the Arabic word mooneh. A mooneh is the traditional pantry or larder in a Middle Eastern home, a storeroom for preserved, essential ingredients like grains, oils, pickles, and spices that form the foundation of the family’s cuisine.

The restaurant, therefore, operates as a modern interpretation of a mooneh. The kitchen draws from these foundational, often preserved, ingredients to create its dishes. The Eggplant Fatteh is a direct and literal expression of this concept. It is a dish assembled entirely from the pantry—the preserved vegetables, the chickpeas, the yogurt, the spices, and the bread (pita).

In conclusion, Moona is a successful execution of a precise and deeply personal culinary concept. The name is not merely a label but the restaurant’s guiding principle. The food, as exemplified by the fatteh, is a direct translation of this philosophy, demonstrating how a collection of pantry staples can be layered and composed to create something complex, satisfying, and culturally resonant.

A Celebration in Eastern Mediterranean Tradition: Crafting Your Own Vibrant Eggplant Fatteh

To recreate the vibrant essence of Moona’s Eggplant Fatteh at home, begin with fresh eggplant, tangy yogurt sauce, and a touch of Eastern Mediterranean inspiration. This dish transforms simple ingredients into something both refined and deeply flavorful, echoing Moona’s thoughtful, from-scratch ethos.

Appreciate the rich tenderness of roasted eggplant and the silky sharpness of garlicky yogurt sauce. Focus on building a layered dish full of contrasting textures and bold flavors. Use quality eggplant (the long, purple variety found in Binangonan works well), a few pita breads, and plain yogurt—your essential base.

Stay true to Moona’s soulful approach by roasting diced eggplant with olive oil, salt, and pepper until golden and tender. Tear the pita into pieces, coat with olive oil, and toast until crisp. Whisk plain yogurt with crushed garlic, lemon juice, and salt for the sauce. Assemble just before serving crisp pita, warm eggplant, and cool yogurt sauce. Finish with toasted pine nuts and, if available, a drizzle of pomegranate molasses.

Keep the pita crisp—it’s essential for texture. Aim for a dish with layered beauty and contrast warm and cool, soft and crunchy. The aroma of toasted nuts and garlic will reflect the simple transformation at the heart of this dish.

In preparing this, you’ll find ease and joy in creating something both delicious and authentic. It’s a tribute to classic flavors, patient steps, and the quiet satisfaction of a dish inspired by Moona’s artistry.

Chef’s Notes: Eggplant Pita Layers

• Pat eggplant dry before roasting – Removes excess moisture and ensures caramelization.
• Use parchment for pita crisping – Prevents sticking and promotes even browning.
• Whip yogurt before adding tahini – Aerates the sauce for a lighter, silkier texture.
• Toast nuts gently – Stir constantly and remove from heat as soon as golden to avoid bitterness.
• Balance sauce consistency – Add water a teaspoon at a time until pourable but not runny.
• Assemble just before serving – Keeps pita crisp and contrasts vivid.
• Add chickpeas or grilled protein – For a heartier main, layer in cooked chickpeas or chicken strips.
• Finish with sumac or lemon zest – Adds brightness and a final aromatic lift.
• Serve with sides – Pair with tabbouleh, lentil soup, or cucumber salad for a complete spread.
• Store components separately

Eggplant Pita Layers

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a vibrant twist on Middle Eastern flavors with this addictive layered eggplant and pita bake! Imagine crisp pita squares dancing with tender, spice-kissed eggplant, all drenched in a silky tahini-yogurt drizzle and crowned with toasted almonds, bright parsley, and ruby pomegranate jewels. It’s fuss-free, fun to build, and sure to become a weeknight superstar—let’s dive in, shall we?

Course: Main CourseCuisine: LebaneseDifficulty: Easy

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Servings

4

Prep time

15

minutes

Cooking time

25

minutes

Calories

790

kcal

Total time

0

minutes

Cook Mode

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Ingredients

• Crispy Pita Foundation

• 4 six-inch pita rounds cut into 1″ squares

• 2 tablespoons olive oil

• 2 teaspoons ground sumac

• Eggplant Medley

• 4 medium globe eggplants cut into 1″ cubes

• 3 tablespoons extra virgin olive oil

• 1 teaspoon kosher salt

• 1 teaspoon ground sumac

• 1/2 teaspoon sweet paprika

• Silky Tahini-Yogurt Dressing

• 2 cups plain Greek yogurt

• 1/2 cup tahini paste

• 1 small garlic clove finely minced

• juice of 1 fresh lemon

• pinch about 1/4 tsp kosher salt

• Nutty Herb Crunch

• 1/4 cup slivered almonds or toasted pine nuts

• 2 tablespoons olive oil

• 1/4 cup finely chopped flat-leaf parsley

• 1/4 cup fresh pomegranate arils optional

• Alternative Ingredients

• Eggplant → zucchini or portobello mushrooms for a milder bite

• Greek yogurt → coconut or soy yogurt dairy-free swap

• Tahini paste → sunflower seed butter nut-free

• Pita bread → gluten-free flatbread or toasted tortilla chips

• Slivered almonds/pine nuts → pumpkin or sunflower seeds

• Parsley → cilantro or fresh mint

• Pomegranate arils → dried cranberries or red currants

• Sumac → lemon zest or lemon pepper blend

• Sweet paprika → chili powder or smoked paprika

Directions

• Crispy Pita Creation – Preheat your oven to 425°F (≈2 min) and toss the pita squares with olive oil and sumac until evenly coated. Spread them in a single layer on a parchment-lined baking sheet, ensuring space between each piece for uniform browning. Bake for about 10 minutes until golden and crisp, watching closely in the final 2 minutes to prevent burning. (Optional: pan-fry in a nonstick skillet over medium heat for 5 min if you prefer a quick stovetop crunch.)
• Eggplant Roasting – While the pita bakes, in a large bowl combine eggplant cubes with olive oil, salt, sumac, and paprika; stir to coat. Arrange in a single layer on another baking sheet and roast at 425°F for 25–30 minutes, flipping halfway through for even caramelization. You’ll know they’re done when tender inside with lightly charred edges. (Optional: broil for the last 2 minutes to deepen smokiness.)
• Tahini-Yogurt Whisking – In a mixing bowl, whip the yogurt until smooth, then stir in tahini, minced garlic, lemon juice, and salt. If the sauce is too thick, whisk in water a teaspoon at a time to achieve a pourable consistency; this takes about 2 minutes. Taste and adjust seasoning—balance of tangy and creamy is the hallmark of a great Middle Eastern sauce. (Educational note: aerating the sauce creates a lighter, silkier texture.)
• Nutty Herb Garnish – Heat olive oil in a small skillet over medium heat and toast the almonds or pine nuts for 3–4 minutes, stirring constantly until fragrant and golden. Transfer them to a bowl to cool, then stir in chopped parsley and set aside pomegranate arils. This quick toasting step intensifies the nutty aroma and texture. (Tip: nuts can burn rapidly—keep stirring!)
• Final Assembly – On a large serving platter, layer the crispy pita first, then spoon over the roasted eggplant. Drizzle generously with the tahini-yogurt sauce and sprinkle the nut-herb mixture and pomegranate arils on top. Assemble just before serving (≈5 min) to keep contrasts vivid—warm eggplant, cool sauce, crunchy pita. (Optional: finish with an extra dusting of sumac for a bright zing.)

Equipment

• chef knife
• cutting board
• mixing bowls
• baking sheet
• nonstick pan
• measuring cups and spoons

Notes

• • Pat eggplant dry before tossing in oil to avoid sogginess and ensure caramelization.
  • For extra flavor, sprinkle a bit of smoked paprika on top just before serving.
  • Serve alongside tabbouleh or fattoush salad, warm chickpea soup, or grilled kebabs.
  • You can layer in cooked chickpeas or grilled chicken strips for added protein.
  • Store components separately if preparing ahead—assemble just before guests arrive for optimal texture.

Nutrition Facts

• Serving Size: 1g
• Calories: 790kcal
• Fat: 59g
• Saturated Fat: 11g
• Trans Fat: 0g
• Polyunsaturated Fat: 12g
• Monounsaturated Fat: 35g
• Cholesterol: 17mg
• Sodium: 1.1mg
• Potassium: 780mg
• Carbohydrates: 56g
• Fiber: 8g
• Sugar: 12g
• Protein: 18g
• Vitamin A: 510IU
• Vitamin C: 18mg
• Calcium: 280mg
• Iron: 3mg

FAQs: Eggplant Pita Layers

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