Fattet Battenjen Recipe – Lebanese Special
Fattet Battenjen is a timeless Lebanese layered dish blending crisp fried pita with smoky, golden eggplant, all nested beneath a luscious garlic tahini yogurt sauce and crowned with crunchy pine nuts. This beloved vegetarian brunch or appetizer delivers sensational textures and flavors in each satisfying bite.
- 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.
Recipe Notes:
Bread Texture: Use thin Lebanese flatbread or pita; trim into bite-sized pieces and fry or toast until golden for best crunch.
Eggplant Prep: Cut eggplant into uniform pieces, lightly salt and let sit briefly to reduce bitterness, then fry or roast until tender and lightly crisp.
Sauce Balance: Mix yogurt, garlic, tahini, and lemon juice—adjust thickness with a splash of water or chickpea liquid until smooth and pourable.
Layering Order: Start with pita base, then sauce, eggplant, and repeat—finish with pine nuts (and optional browned butter or pomegranate molasses for richness).
Serving Strategy: Assemble just before serving to retain crisp textures; serve in shallow bowls to showcase the layers beautifully.
