Fattet Betenjan (Eggplant and Yogurt Salad)

Name: Fattet Betenjan (Eggplant and Yogurt Salad)
Cuisine: Western

Features:

Cuisine:

Western

Directions

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.