Fattet Betenjan (Layered Eggplant with Yogurt and Pita)

Name: Fattet Betenjan (Layered Eggplant with Yogurt and Pita)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 29 oz Crunchy Chickpeas; 3 whole Eggplant; 3 whole Garlic; 0.5 whole Lemon; 0.25 cup Mayonnaise; 4 whole Pita Bread; 3.25 cups Plain Yogurt; 1 whole Romaine Lettuce; 2 tbsp Salt; 0.5 dash Salt & Pepper; 0.25 cup Sliced Almonds; 1 cup Vegetable Oil; 5 cups Water

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 Lebanese 🇱🇧 Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Fattet Betenjan (Layered Eggplant with Yogurt and Pita) balances creamy, garlicky yogurt with tender fried eggplant, crunchy toasted pita, and nutty almonds. Bright lemon lifts the rich flavors, while chickpeas and romaine add heartiness and freshness. Serve it as a festive appetizer or a light, satisfying dinner for gatherings and weekend meals.

Prep20 mins
Cook25 mins
Serves8
DifficultyMedium

1

Pour water and 2 tablespoons salt into a large bowl. Add the cubed eggplant and let it sit for 30 minutes. Drain and place on paper towel-lined plates until fully dry, about 30 minutes more.
2

Preheat the oven to 350 degrees F (175 degrees C).
3

Cut the pita bread into 1-inch cubes and spread them on a baking sheet.
4

Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
5

Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry the eggplant until golden, about 6 minutes per batch. Transfer to paper towel-lined plates to drain.
6

Meanwhile, mix the yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
7

Heat 2 tablespoons oil in a small frying pan. Add the almonds and cook until fragrant, about 1 to 2 minutes. Continue cooking, stirring often, until well browned and toasted, 3 to 4 minutes more. Remove from the heat.
8

Arrange the lettuce on a serving platter. Layer with the eggplant, chickpeas, and roasted pita bread. Pour the yogurt mixture over the top and sprinkle with the toasted almonds. Serve at room temperature or cold.