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 Details

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 1 hr 45 mins

Servings: 8

Ingredients

• 5 cups water, or as needed
• 2 tablespoons salt
• 3 medium eggplants, peeled and cut into 1/2-inch cubes
• 4 (6 inch) pita bread rounds
• 1 cup vegetable oil for frying, or as needed
• 3 ¼ cups plain yogurt
• ¼ cup mayonnaise
• ½ medium lemon, juiced
• 3 cloves garlic, minced, or more to taste
• salt and ground black pepper to taste
• 2 tablespoons oil
• ¼ cup sliced almonds
• 1 head romaine lettuce, thinly sliced
• 1 (29 ounce) can chickpeas, drained

Steps

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. Preheat the oven to 350 degrees F (175 degrees C).
3. Chop pita bread into 1-inch cubes and place on a baking sheet.
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. 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. Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
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. 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.