Lazy Weekends · Lebanese
Fatteh Betinjan
A layered dish of crispy fried eggplant and chickpeas topped with a cool garlic yogurt sauce.
Why This Works
The magic is in the texture—soft eggplant, creamy yogurt, and the lingering crunch of the fried bread.
The Upgrade
Add a drizzle of browned butter infused with Aleppo pepper over the yogurt just before serving.
Chef's Secret
Michelin TechniqueAlways salt your eggplant cubes 10 minutes before frying to draw out excess moisture and ensure they don't turn greasy.
Ingredients
Total time including resting: 40 min
Directions
Heat olive oil in a heavy-bottomed skillet over medium-high heat. Fry eggplant cubes until they are deep golden brown and soft.
10 minDrain the eggplant on paper towels. Fry the pita pieces in the same oil until crisp.
5 minIn a bowl, mix the yogurt with the garlic paste and a pinch of salt. Whisk vigorously to achieve a silky consistency.
2 minSimmer the chickpeas in a small saucepan with a splash of water and a pinch of cumin to warm through.
5 minArrange the fried pita at the bottom of a wide serving dish to act as the structural base.
1 minLayer the warm chickpeas and fried eggplant on top of the crispy pita.
2 minDrizzle the garlic yogurt sauce generously over the top, covering the ingredients completely.
2 minGarnish with pine nuts, pomegranate seeds, and fresh mint to provide a balance of crunch and freshness.
2 minWine Pairing
Assyrtiko
White Wine
The BottleSigalas Assyrtiko
The incredible saline drive and lemon-pith finish of an Assyrtiko are the perfect match for garlicky yogurt and fried eggplant. It provides a Mediterranean lift that balances the deep, earthier notes of the fried vegetables.
Nutrition per Serving
420
calories
12g
protein
45g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tomato and Onion Salad
A fresh salad of diced tomatoes, onions, and parsley provides a vibrant, acidic contrast to the fried eggplant.
Ingredients
Directions
Dice tomatoes into precise 0.5-inch cubes, discarding excess seeds to maintain structural integrity.
Combine diced tomatoes and red onion in a chilled glass mixing bowl.
Whisk the olive oil, lemon juice, and salt in a small vessel to form a bright emulsion.
Gently fold the emulsion into the tomato mixture, ensuring even coating without bruising the fruit.
Fold in the fresh parsley immediately before service to retain vibrancy.
Transfer to a chilled serving dish and dust with sumac for an aromatic finish.
Side Dish
Grilled Chicken
Add grilled protein to turn the vegetarian eggplant dish into a substantial, balanced main course.
Ingredients
Directions
Preheat your grill or cast-iron skillet to medium-high heat (400°F).
Pound the chicken breasts to an even 0.5-inch thickness to ensure consistent cooking.
Whisk the olive oil, sumac, salt, pepper, and garlic powder in a small bowl, then coat the chicken thoroughly.
Sear the chicken for 4 to 5 minutes per side until the internal temperature reaches 165°F.
Remove from the heat and allow the protein to rest for 5 minutes before slicing against the grain.
Serve immediately alongside the Fatteh Betinjan for a harmonious balance of texture and flavor.
Member Reviews
How did it turn out?
Rate this recipe
Great recipe — took me about 10 minutes longer than listed but worth it.
Very approachable even for a beginner. Turned out great.