🇱🇧 Lebanon · Food
Fattet Betinjan
By eatmundo · July 11, 2026
🇱🇧 LBA delightful layered dish featuring crispy fried eggplant, chickpeas, and a creamy garlic-tahini yogurt sauce. It is a texture lover's dream.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel and cube 1kg of eggplant into 2cm pieces.
- 2
Fry the eggplant in 200ml of vegetable oil until golden and soft.
- 3
In a large pot, sauté 2 sliced onions until translucent, about 5 minutes.
- 4
Add the 500g of chopped tomatoes to the onions and simmer for 10 minutes.
- 5
Stir in 400g of cooked chickpeas and season with salt and pepper.
- 6
Whisk 500g of yogurt with 3 tablespoons of tahini and 2 crushed garlic cloves.
- 7
Arrange toasted pita bread pieces at the bottom of a 25cm serving dish.
- 8
Layer the tomato-chickpea mixture over the bread, followed by the eggplant.
- 9
Top with the yogurt sauce, toasted pine nuts, and serve immediately.
Frequently Asked Questions
What type of eggplant is best for Fattet Betinjan?+
Globe or Italian eggplants are preferred because they hold their shape well when fried or roasted.
Should I peel the eggplant before cooking?+
It is optional, but peeling it in alternating strips gives the dish a nice texture while helping the skin soften completely.
How do I prevent the fried pita bread from getting soggy?+
Add the crispy fried pita chips to the dish only right before serving to maintain their crunch against the warm yogurt and tomato sauce.
What is the best way to cook the eggplant to reduce oil absorption?+
Brush the eggplant cubes with olive oil and roast them in a hot oven at 400°F (200°C) until golden brown instead of deep-frying.
🇱🇧 LBMundo Match
Dishes across the world that share Fattet Betinjan's core ingredients.
