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NADA'S FATTET BATENJAIN RECIPE

AKA Eggplant in Yogurt Sauce

FATTET BATENJAIN, lebanese fried eggplant and yogurt recipe, the recipe hunters in lebanon

Captured by The Recipe Hunters in Lebanon

Nada's Eggplant in Yogurt Sauce Recipe is known throughout Lebanon as "Fattet Batenjain" which translates to eggplant crumble. It is a classic Lebanese dish made throughout the country with various twists that can stem from cutting your eggplant a certain way to sprinkling pomegranate seeds on top! We learned this amazing recipe from Nada, a Lebanese mother and Chef at the renowned Tawlet in Beirut, Lebanon. The dish is unique, delicious, healthy and vegetarian! Plus it can be served as an entree or appetizer!! 

 

Prep Time: 1 hr

Serves: 6-8 People

 

*To Note:

It is best to prepare the eggplant 12 hours (at least 6 hrs) before you begin my rubbing them in sea salt and letting them sit to drain of their bitter juices.

Nada plating FATTET BATENJAIN infront of Anthony Morano, lebanese fried eggplant and yogurt recipe, the recipe hunters in lebanon

Eggplant in Yogurt Ingredients

FRIED EGGPLANT

  • Eggplants  - 1 kg (4 medium sized)

  • Vegetable Oil - 2 cups

  • All Purpose Flour - 2 cups

  • Sea Salt

YOGURT SAUCE

  • Lowfat Plain Yogurt - .85 kg (32 oz)

  • Salt - 1.5 tsp

  • Garlic - 3 cloves

CRUNCH

  • Sliced Almonds - .25 cups 

  • Vegetable Oil - .25 cups

  • Toasted Pita Chips - 1 cup

Eggplant in Yogurt Recipe

1. Preparing the Eggplants

 

Remove the tops from the eggplants and slice them (the long way) into 1 inch wide slices. Rub sea salt on the white sides of each eggplant and place them into a strainer on top of a large bowl. Let them sit overnight in a cool place.

*Rubbing eggplant in salt is a common practice throughout the Mediterranean and is done in order to rid the eggplant of it's bitter taste. 

Eggplant sweating, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
Eggplant draining of liquid, eggplant yogurt lebanese recipe, the recipe hunters in lebanon

2. Coating the Eggplant in Flour

 

Cube the eggplant. Dust the cubed eggplant in flour, a handful at a time. To remove excess flour, place the eggplants in a strainer and shake them over the next pile of eggplants.

 

*Made with Love Tip: You want all of the eggplant cubes to be about the same size so that they will cook evenly

Cubing the eggplant, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
Flouring the eggplant, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
Eggplants in a thin layer of flour, eggplant yogurt lebanese recipe, the recipe hunters in lebanon

3. Frying the Eggplant: Oil to Strainer to Paper Towels

 

Prepare a strainer over an empty bowl to place the eggplant in once they are done frying. Place a few paper towels over a plate to place the eggplants on once they have been strained of excess oil. Empty two cups of vegetable oil into a deep frying pan and heat over medium-high flame. Throw one piece of eggplant into the oil and when it starts to sizzle, then add a few more handfuls. Fry the cubed eggplant until they are golden and crispy, stirring occasionally so that they do not burn.  Place the fried eggplant into the strainer and after a few minutes transfer them onto the paper towlels.

Adding vegetable oil to the fying pan, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
Frying oil, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
frying the eggplant, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
Eggplant browning in oil, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
draining the fried eggplant of oil, eggplant yogurt lebanese recipe, the recipe hunters in lebanon

4. Preparing the Crunch by frying the sliced almonds

 

Remove the residual oil from the frying pan and add .25 cups of fresh vegetable oil. Heat over medium-high heat and add a few almonds to the vegetable oil. When the almonds start sizzling, add the remaining almonds. Stir continuously. When they begin to brown and you can smell them roasting, turn off the heat. Wait a few minutes before draining the almonds of the oil. Set aside. Baking pita chips is really easy! Just place a piece of pita bread in your oven at 375°F (190°C) and let it crisp and turn golden on both sides!

oil in pan, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
pine nuts in pan, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
frying the sliced almonds, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
draining almonds of excess oil, eggplant yogurt lebanese recipe, the recipe hunters in lebanon

5. Preparing the yogurt garlic sauce

 

Dump the yogurt into a bowl and stir out all of the clumps using a whisk or fork. Mash the garlic. Add the mashed garlic and salt to the yogurt and stir. 

mashing garlic, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
salt, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
stirring yogurt, eggplant yogurt lebanese recipe, the recipe hunters in lebanon

6. Combining the ingredients

 

Lay the eggplants our on a platter, pour the yogurt sauce over them, sprinkle on the crunch (the roasted pine nuts and baked pita chips), and serve!

Nada Saber presenting her fattet batenjain, eggplant yogurt lebanese recipe, the recipe hunters in lebanon
Lebanese Reipce of fried eggplants in a garlic yogurt sauce, the recipe hunters in lebanon

Written by The Recipe Hunters: Anthony Morano and Leila Elamine

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