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Fattet Betenjan (Eggplant and Yogurt Salad)
Fattet Betenjan (Eggplant and Yogurt Salad)
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Mouthwatering Lebanese eggplant salad with roasted pita, almonds, chickpeas, and creamy garlic yogurt dressing.
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
  • 3.25 cups plain yogurt
  • 0.5 medium lemon, juiced
  • 3 cloves garlic, minced, or more to taste
  • salt and ground black pepper to taste
  • 2 tablespoons oil
  • 0.25 cup sliced almonds
  • 1 head romaine lettuce, thinly sliced
  • 1 (29 ounce) can chickpeas, drained
Instructions:
  • In a large bowl, combine water with 2 tablespoons of salt. Add cubed eggplant and allow to marinate for 30 minutes. Drain the eggplant and spread on paper towel-lined plates until fully dried, about 30 more minutes.
  • Preheat the oven to a toasty 350°F (175°C).
  • Cube the pita bread into 1-inch pieces and lay on a baking sheet.
  • Roast in the preheated oven, stirring occasionally, until golden, for 8 to 10 minutes, making sure not to burn. Set aside after removing from the oven.
  • In a large saucepan, heat a generous 1/2 inch of oil over medium heat. Fry eggplant in batches until beautifully golden, approximately 6 minutes per batch. Place on paper towel-lined plates to drain excess oil.
  • In a large bowl, mix together yogurt, mayonnaise, lemon juice, garlic, salt, and pepper. Chill in the refrigerator until ready to use.
  • In a small frying pan, warm 2 tablespoons of oil. Add almonds and cook until fragrant for 1 to 2 minutes. Continue to cook, stirring occasionally, until golden brown and toasted for 3 to 4 more minutes. Remove from heat.
  • Arrange lettuce elegantly on a decorative platter. Add layers of eggplant, chickpeas, and roasted pita bread. Drizzle yogurt mixture generously over the top and finish with a sprinkle of toasted almonds. Serve chilled or at room temperature.

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