Fattet Betenjan (Eggplant and Yogurt Salad)

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Pour 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.
  2. Step 2

    Preheat the oven to 350 degrees F (175 degrees C).
  3. Step 3

    Chop pita bread into 1-inch cubes and place on a baking sheet.
  4. Step 4

    Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
  5. Step 5

    Heat 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.
  6. Step 6

    Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
  7. Step 7

    Heat 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.
  8. Step 8

    Place 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.