Fattet batenjen or lebanese eggplants with garlicky yogurt

Fattet Batenjen is a classic Lebanese dish made throughout the country. The original recipe requires deep frying the eggplant chunks and the lebanese bread, but as you already know me I always tend to choose light meals as it is healthier. The original recipe is very tasty but the light version is also delicious. Instead of deep frying the eggplants, i toasted them in the oven with only 1 tbsp of vegetable oil. I also toasted the bread. No frying for me!!
The dish is unique, delicious, healthy and vegetarian! Plus
it can be served as an entree or appetizer!! 


2 large eggplants
2 cups yogurt, greek yogurt
2 tbsp tahini
3 garlic cloves
salt and pepper
1/2 tsp cumin
1/2 tsp allspice
canned or cooked chickpeas
lebanese bread, toasted
pine nuts or almonds toasted
drizzle of olive oil

Heat the oven to 180C. Cut your eggplants into large chunks, mix them with 1 tbsp of oil and toast them in the oven until browned. Season them with cumin, allspice and set aside.

In a bowl, mix the yogurt with the mashed garlic, tahini, salt and pepper.  

Now assemble, first place the eggplants in a dish, then the chickpeas, then the yogurt, then the bread and finish with the pine nuts. Drizzle some olive oil and serve.

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