Eggplant Fatteh (Fatet Batenjan) Recipe – Lebanese Special
The Eggplant Fatteh (Fatet Batenjan) is a flavorful Lebanese main course layering dish that brings together roasted or air-fried eggplant, warm chickpeas, crispy pita chips, sautéed beef, and creamy garlic yogurt sauce. This rich yet comforting blend of textures—soft eggplant, crunchy pita, tender meat—and bold flavors like tahini, garlic, and pine nuts makes it perfect for dinner gatherings or a hearty family meal. Whether you’re craving Middle Eastern comfort food or trying something new with fresh herbs, this recipe delivers depth, freshness, and satisfying warmth.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Eggplant Fatteh (Fatet Batenjan) Ingredients:
- 19 oz. can of chickpeas
- 3 small loaves of pita bread
- 2 tablespoons avocado oil
- 3 tablespoons pine nuts
Eggplant:
- 1 large eggplant
- 2 tablespoons avocado oil
- ½ teaspoon salt
Meat Protein:
- ½ pound diced rib-eye
- 1 tablespoon avocado oil
- 1 teaspoon seven-spice blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
Yogurt Sauce:
- 1½ cups plain yogurt
- 2 cloves garlic
- 2 teaspoons tahini paste
- 1 teaspoon salt
- ¼ cup cold water
How To Make Eggplant Fatteh (Fatet Batenjan) Recipe:
Peel about half of the eggplant so that it has a striped appearance. Cut the eggplant into large 1-2 inch cubes and place them in a large bowl. Toss with avocado oil and salt until evenly coated. Cook in the air fryer at 400°F for 20-22 minutes, shaking the basket every 5 minutes for even cooking.
In a small skillet, heat the diced rib-eye with avocado oil over medium heat until fully cooked. Season with seven spices, salt, and black pepper. Set aside.
Cut the pita bread into 2-inch squares using scissors or your hands. Toss with ½ tablespoon of oil and cook in the air fryer for 3-4 minutes until golden brown and crispy, shaking the basket every minute for even toasting.
In a small skillet, heat the remaining 1½ tablespoons of avocado oil and sauté the pine nuts for 2 minutes, or until golden brown. Transfer to a small bowl and set aside.
Crush the garlic cloves using a mortar and pestle or your preferred method. Add the crushed garlic to a medium bowl along with yogurt, tahini paste, salt, and cold water. Whisk thoroughly and refrigerate to keep it chilled.
Drain and thoroughly rinse the chickpeas. Warm them with a little water in a small skillet over medium heat for about 5 minutes. Drain the water and set the chickpeas aside for layering.
To assemble the Eggplant Fatteh, layer the ingredients as desired. Start with the warmed chickpeas, then add the crispy pita chips, followed by the eggplant, sautéed beef, yogurt sauce, and pine nuts. Garnish with chopped parsley if desired, and enjoy!
Recipe Notes
Eggplant Prep & Texture: To prevent bitterness, salt sliced eggplant beforehand or peel strips for visual contrast. Air-fry until tender and golden for a soft interior with crisp edges.
Pita Chips Crunch: Cut pita into uniform pieces, toss lightly in oil, and toast well so they hold up in the layers without becoming soggy.
Meat Protein Options: Though rib-eye gives richness, ground lamb or chicken seasoned with seven-spice or all-spice work well in lighter versions.
Yogurt Sauce Variations: Use full-fat yogurt for creamier texture or substitute part with labneh. Whisk in tahini well and chill so flavors marry.
Serving & Garnish: Layer just before serving for best texture. Top with toasted pine nuts, chopped parsley or mint. Serve warm so pita stays crispy, eggplant warm, and sauce chilled as contrast.
