How to Make Fattet Betenjan (Eggplant and Yogurt Salad) - A Step-by-Step Guide

Fattet Betenjan is a traditional Lebanese dish that combines layers of crispy pita bread, creamy yogurt, and tender eggplant, creating a delicious and satisfying meal. This dish is perfect for both lunch and dinner, and it's a great way to incorporate eggplant into your diet in a tasty and exciting way. Fattet Betenjan is a popular dish in Lebanon and throughout the Middle East, and once you try it, you'll understand why.

The dish starts with roasted eggplant, which is then layered wi...

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Ingredients

  • 5 cups water, or as needed
  • 2 tablespoons salt
  • 3 medium eggplants, peeled and cut into 1/2-inch cubes
  • 4 (6 inch) pita bread rounds
  • 1 cup vegetable oil for frying, or as needed
  • 3 ¼ cups plain yogurt
  • ¼ cup mayonnaise
  • ½ medium lemon, juiced
  • 3 cloves garlic, minced, or more to taste
  • salt and ground black pepper to taste
  • 2 tablespoons oil
  • ¼ cup sliced almonds
  • 1 head romaine lettuce, thinly sliced
  • 1 (29 ounce) can chickpeas, drained

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Chop pita bread into 1-inch cubes and place on a baking sheet.
  • Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
  • Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
  • Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
  • Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
  • Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.
  • Nutrition

    435 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Cholesterol: 9mg
    • Sodium: 2307mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 14g
    • Total Sugars: 13g
    • Protein: 16g
    • Vitamin C: 25mg
    • Calcium: 289mg
    • Iron: 3mg
    • Potassium: 1051mg