Salting the eggplant helps to draw out excess moisture, resulting in crispier fried eggplant. Ensure the eggplant is thoroughly dried before frying to prevent splattering and achieve optimal browning. Adjust the amount of garlic in the yogurt dressing to your preference. For a richer flavor, use Greek yogurt in the dressing. Feel free to add other fresh herbs like mint or parsley to the salad for added freshness.
Fattet Betenjan (Eggplant and Yogurt Salad)
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS0
A Levantine-inspired delight, this Eggplant and Yogurt Salad, or Fattet Betenjan, is a symphony of textures and flavors. Crispy fried eggplant, toasted pita, and creamy yogurt dressing mingle with fresh herbs and spices for a refreshing and satisfying experience. Perfect as a light lunch, a vibrant side dish, or a mezze platter centerpiece.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol9 mg
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Fiber14 g
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Protein16 g
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Saturated Fat3 g
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Sodium2307 mg
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Sugar13 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBrining the Eggplant: In a large bowl, combine water and 2 tablespoons of salt. Add the cubed eggplant and let it soak for 30 minutes. (30 minutes)
02
StepDrying the Eggplant: Drain the eggplant thoroughly and place it on paper towel-lined plates to ensure it is completely dry. This will take approximately 30 minutes. (30 minutes)
03
StepPreheating the Oven: Preheat your oven to 350 degrees F (175 degrees C).
04
StepPreparing the Pita Bread: Chop the pita bread into 1-inch cubes and spread them evenly on a baking sheet.
05
StepRoasting the Pita: Roast in the preheated oven, stirring occasionally, until the pita cubes are golden brown and crispy, about 8 to 10 minutes. Watch carefully to prevent burning. (8-10 minutes)
06
StepFrying the Eggplant: Heat 1/2 inch of vegetable oil in a large saucepan over medium heat. Fry the eggplant in batches until golden brown, approximately 6 minutes per batch. Remove to paper towel-lined plates to drain excess oil. (6 minutes per batch)
07
StepPreparing the Yogurt Dressing: In a large bowl, whisk together the yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper to taste. Cover and refrigerate until ready to use.
08
StepToasting the Almonds: Heat 2 tablespoons of oil in a small frying pan. Add the sliced almonds and cook until fragrant, about 1 to 2 minutes. Continue cooking, stirring frequently, until the almonds are nicely browned and toasted, approximately 3 to 4 minutes longer. Remove from the heat and set aside to cool. (5-6 minutes)
09
StepAssembling the Salad: Arrange the thinly sliced romaine lettuce on a serving platter. Layer with the fried eggplant, drained chickpeas, and roasted pita bread. Drizzle the yogurt mixture generously over the top, and sprinkle with the toasted almonds.
10
StepServing: Serve immediately at room temperature or chilled for a refreshing treat.
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