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Fattet Betenjan (Eggplant and Yogurt Salad)

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Fattet Betenjan (Eggplant and Yogurt Salad)

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    Directions

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    Ingredients :

  • 5 cups water, or as needed
  • 2 tablespoons salt
  • 3 medium eggplants, peeled and cut into 1/2-inch cubes
  • 4 (6 inch) pita bread rounds
  • 1 cup vegetable oil for frying, or as needed
  • 3 ¼ cups plain yogurt
  • ¼ cup mayonnaise
  • ½ medium lemon, juiced
  • 3 cloves garlic, minced, or more to taste
  • salt and ground black pepper to taste
  • 2 tablespoons oil
  • ¼ cup sliced almonds
  • 1 head romaine lettuce, thinly sliced
  • 1 (29 ounce) can chickpeas, drained
  • Methods :

  • Step 1

    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 2

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

  • 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.

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