NADA'S FATTET BATENJAIN RECIPE
AKA Eggplant in Yogurt Sauce
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
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.
Eggplant in Yogurt Ingredients
Eggplants - 1 kg (4 medium sized)
Vegetable Oil - 2 cups
All Purpose Flour - 2 cups
Lowfat Plain Yogurt - .85 kg (32 oz)
Salt - 1.5 tsp
Garlic - 3 cloves
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.
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
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.
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!
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.
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!