Fattet Betenjan (Eggplant and Yogurt Salad)
Make this salad for your next picnic, party, lunch, or even as a simple cold dinner and enjoy it to the last bite.
- Serves: 8 persons
- 5cups water, or as needed
- 2tablespoons salt
- 3medium eggplants, peeled and cut into 1/2-inch cubes
- 4(6 inch) pita bread rounds
- 1cup vegetable oil for frying, or as needed
- 3¼ cups plain yogurt
- ¼cup mayonnaise
- ½medium lemon, juiced
- 3cloves garlic, minced, or more to taste
- salt and ground black pepper to taste
- 2tablespoons oil
- ¼cup sliced almonds
- 1head romaine lettuce, thinly sliced
- 1(29 ounce) can chickpeas, drained
Step 1Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
Step 2Preheat the oven to 350 degrees F (175 degrees C).
Step 3Chop pita bread into 1-inch cubes and place on a baking sheet.
Step 4Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
Step 5Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
Step 6Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
Step 7Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
Step 8Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.