Eggplant Fatteh  (Fattet Batenjen)

Mediterranean restaurant in Morrisville


2 cans (14 oz.) Chickpeas, drained and rinsed

4 lbs. plain Lebanese or Greek style yogurt

1 Medium Eggplant (approximately 1 lb.)

½ cup Tahini

4 tbsp. lemon juice

1 tsp. salt

¾ tsp. garlic, minced fine

½ cup olive oil

½ cup pine nuts

¼ tsp. Aleppo pepper (for garnish)

¼ cup Sunflower oil to coat the eggplant

Pita chips, crumbled


Preheat oven to 350 F. Peel eggplant in strips and cut in 2 inch cubes, while oven preheats. Then toss with sunflower oil and sprinkle lightly with salt.  Bake in a sheet pan for about 20-25 minutes until golden brown.  Remove from oven then lay them on a tray lined with paper towels in order to soak up any excess oil.

Drain chickpeas then add fresh water to cover (keeping a good 1-2 inches above the chickpeas) and 1/2 tsp. salt in a sauce pan on medium high heat. Bring to a boil then reduce heat and simmer while covered for 30 minutes. You may need to add a little water to the chickpeas in order to maintain enough water so they’re immersed.  Once cooked through, remove from heat then place the chickpeas in a bowl and reserve ½ cup of chickpea water.

For more of our recipes, See the links below

Mixed Greens and Blood Orange Salad

Olive Oil Salad Dressing Base

Mediterranean restaurant in Morrisville

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