Eggplant Fatteh (Fattet Batenjen)
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.
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