🇱🇧 Lebanon · Food
Fattet Magdous
By eatmundo · July 12, 2026
🇱🇧 LBA refined version of the classic eggplant stew, layered with toasted bread and yogurt sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Cube 1kg of eggplant and fry until golden brown in vegetable oil.
- 2
Simmer 400g of crushed tomatoes with 4 minced garlic cloves for 15 minutes.
- 3
Mix the fried eggplant with the tomato sauce and simmer for 5 minutes.
- 4
Toast 200g of pita bread squares until crisp and place them in a deep serving bowl.
- 5
Boil 200g of chickpeas until tender and set aside.
- 6
Spread the eggplant mixture over the toasted bread.
- 7
Pour a generous layer of garlic-yogurt sauce over the eggplant.
- 8
Top with the cooked chickpeas and garnish with toasted pine nuts.
- 9
Serve immediately while the bread is still slightly crunchy and the yogurt is cool.
Frequently Asked Questions
What type of eggplant is best for Fattet Magdous?+
Use small, firm baby eggplants, as they are less bitter and hold their shape better when fried or roasted.
Do I need to peel the eggplants before cooking?+
It is best to leave the skin on for texture, but make sure to wash and pat them dry thoroughly to prevent oil splattering.
Can I use canned chickpeas instead of dried?+
Yes, canned chickpeas are perfectly acceptable; just rinse them well and simmer them briefly with a bit of garlic to absorb the flavors.
How do I prevent the bread from getting too soggy?+
Toast or fry the pita bread pieces until golden brown and add them to the dish just before serving to maintain their crunch.
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