Fattet Betenjan (Eggplant and Yogurt Salad)

This delicious Lebanese eggplant salad features roasted pita bread, toasted almonds, and chickpeas drenched in a garlicky yogurt sauce.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 435 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Chop pita bread into 1-inch cubes and place on a baking sheet.

Step 4

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

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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.