Fattet Battenjen Recipe – Lebanese Special
Fattet Batenjain translates to eggplant crumble and is a classic Lebanese dish made throughout the country with various twists. The dish is unique, delicious, healthy and vegetarian! Plus, it can be served as an entree or appetizer. It can also be prepared with lamb or shredded chicken instead of eggplant.
- Prep Time40 min
- Cook Time1 hr
- Total Time1 hr 40 min
Fattet Battenjen Ingredients:
- 2 pounds eggplant(approximately 4 medium)
- 1 tablespoon sea salt
- 2 cups vegetable oil
- 4 cups whole yogurt
- 2 tablespoons tahini
- 1 lemon, juiced
- 3 cloves garlic, crushed into a paste
- 1 teaspoon pomegranate molasses
- 1 teaspoon sea salt
- 2 pita loafs, cut in about 1-inch equal squares and toasted
- 2 cups chickpeas with liquid from the can
- 1 teaspoon sea salt
- 1 teaspoon ground cumin, plus a pinch
- 1/2 cup fresh parsley, chopped
- 1 teaspoon paprika
- 2 tablespoons pomegranate seeds
- 2 tablespoons sundried cranberries
- 1 tablespoon unsalted butter, melted
- 2 tablespoons pine nuts, toasted
- 3 to 4 mint leaves, for garnish (optional)
How to Make Fattet Battenjen
Prepare the eggplant: Remove the tops of the eggplants and slice them lengthwise into 1-inch slices. Rub sea salt onto the flesh sides of each slice and place them in a strainer set over a large bowl. Let them sit for an hour in a cool place.
Cut the salted eggplant slices into 1-inch cubes of uniform size to ensure even cooking.
Heat the vegetable oil in a deep-sided skillet over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Place a plate lined with paper towels nearby.
Carefully add one piece of eggplant to the hot oil; once it starts sizzling, add more in batches. Fry the eggplant until golden and crispy, stirring occasionally, for about 4 to 5 minutes per batch. Transfer the fried eggplant to the paper towel-lined plate to drain excess oil.
Prepare the tahini yogurt garlic sauce: In a large bowl, whisk the yogurt until smooth. Add tahini, lemon juice, crushed garlic, pomegranate molasses, and sea salt. Whisk until well combined and smooth.
Assemble the layers: Arrange the toasted pita chips on a serving platter. Top with chickpeas and sprinkle with salt and cumin. Add the fried eggplant cubes, then drizzle the yogurt sauce over them. Sprinkle with chopped parsley, paprika, pomegranate seeds, and cranberries. Finish with melted butter and toasted pine nuts. Optionally, garnish with mint leaves. Serve immediately.
