The Perfect Fattet Betenjan Eggplant and Yogurt Salad Recipe

My Middle Eastern culinary adventures recently discovered fattet betenjan, a delightful eggplant and yogurt salad that dances with incredible flavors.

Crispy pita chips nestle beneath layers of roasted eggplant and creamy yogurt sauce.

Lebanese kitchens have perfected this stunning dish that blends textures and temperatures beautifully.

Garlic and pine nuts add unexpected crunch to each compelling bite.

Fragrant olive oil and tangy sumac create a symphony of Mediterranean tastes that feel both comforting and exciting.

Spices whisper stories of tradition while delivering complex, satisfying sensations.

You won’t be able to resist diving into this remarkable recipe that connects you directly to levantine cooking traditions.

Why You’ll Crave Fattet Betenjan Eggplant And Yogurt Salad

• Roast with Ease: Minimal prep work requires just chopping eggplant and tossing with olive oil, making this recipe super simple for home cooks of all skill levels.
• Nutritious Layered Delight: Packed with protein from yogurt, healthy fats from pine nuts, and fiber-rich eggplant, creating a balanced and satisfying Mediterranean-inspired dish.
• Customize Your Creation: Flexible recipe allows personal touches like adding pomegranate seeds or adjusting herbs, perfect for experimenting and making it uniquely yours.
• Quick Crowd-Pleaser: Requires less than an hour from start to finish, ideal for casual gatherings, potlucks, or a light meal that impresses without complicated techniques.

Ingredients List For Fattet Betenjan Eggplant And Yogurt Salad

• Eggplant: Fresh vegetable that serves as the main component of this Mediterranean salad.
• Yogurt: Creamy dairy product that creates the rich and tangy sauce for the dish.
• Olive Oil: Essential for roasting the eggplant and adding rich flavor.

• Garlic: Provides a sharp and aromatic flavor to the yogurt sauce.
• Tahini: Nutty sesame seed paste that adds depth and creaminess to the sauce.
• Lemon Juice: Bright citrus element that balances and enhances the overall flavor profile.
• Salt: Crucial seasoning that elevates and harmonizes all the other ingredients.

• Pine Nuts, Parsley: Crunchy and fresh toppings that add texture and herbal notes to the dish.
• Pita Chips: Crispy element that provides a satisfying crunch and traditional Middle Eastern touch.
• Pomegranate Seeds: Optional bright and tangy garnish that adds color and burst of freshness.

How To Put Together Fattet Betenjan Eggplant And Yogurt Salad

Step 1: Prepare Oven and Eggplant

Preheat the oven to 400°F. Cut the eggplant into bite-sized cubes and prepare a baking sheet.

Drizzle the eggplant cubes with olive oil, ensuring each piece is evenly coated. Spread the cubes in a single layer on the baking sheet to allow even roasting.

Step 2: Create Creamy Yogurt Sauce

• Plain yogurt
• Minced garlic
• Tahini
• Lemon juice
• Salt

Whisk these ingredients until the mixture becomes smooth and well blended.

Step 3: Layer and Assemble the Dish

Roast the eggplant cubes in the oven for 25-30 minutes until they turn tender and develop a golden-brown color.

Once roasted, transfer the eggplant to a serving dish. Gently pour the creamy yogurt sauce over the eggplant, making sure it covers the cubes completely.

Step 4: Add Crunchy Toppings

• Toasted pine nuts
• Chopped fresh parsley
• Crushed pita chips
• Pomegranate seeds (optional)

Step 5: Serve and Enjoy

Serve the dish immediately for a warm experience, or chill it briefly for a refreshing twist. The combination of roasted eggplant, creamy sauce, and crunchy toppings creates a delightful Mediterranean-inspired salad.

Top Tips For Fattet Betenjan Eggplant And Yogurt Salad

• Toast pine nuts carefully to prevent burning, watching them closely in a dry skillet until golden brown.
• Choose thick, creamy Greek yogurt for a richer, more substantial sauce that clings beautifully to the roasted eggplant.
• Roast eggplant pieces evenly by cutting them into uniform cubes and spreading them in a single layer on the baking sheet.
• Use fresh lemon juice for the brightest, most vibrant flavor in the yogurt sauce, avoiding bottled alternatives.
• Add extra crunch by using homemade pita chips or store-bought ones with different seasonings like za'atar or sumac for a unique twist.

Flavor Variations On Fattet Betenjan Eggplant And Yogurt Salad

• Mediterranean Veggie Fusion: Replace eggplant with zucchini or mixed roasted vegetables for a colorful and nutritious alternative.
• Spicy Middle Eastern Style: Add chili flakes, cumin, and smoked paprika to the yogurt mixture for a bold, warming flavor profile.
• Vegan Protein Packed: Substitute dairy yogurt with cashew or almond yogurt, and top with roasted chickpeas instead of pine nuts for extra protein.
• Herb Garden Remix: Incorporate fresh mint, dill, and za'atar spice blend into the yogurt sauce for an aromatic herbal version of the classic recipe.

Best Pairings For Fattet Betenjan Eggplant And Yogurt Salad

• Pair with Zesty Red Wine: Choose a medium-bodied Lebanese or Syrian red wine like Chateau Musar, which complements the rich, earthy eggplant and tangy yogurt perfectly.
• Refresh with Mint Lemonade: Create a cool, traditional Middle Eastern mint lemonade that balances the creamy yogurt and cuts through the roasted eggplant's intensity.
• Match with Crisp Mediterranean Salad: Serve a simple cucumber and tomato salad with olive oil and herbs to add brightness and provide a light, fresh contrast to the hearty dish.
• Complement with Warm Pita Bread: Offer warm, soft pita bread to scoop up the eggplant and yogurt, enhancing the dish's texture and providing an authentic Middle Eastern dining experience.

How To Store Fattet Betenjan Eggplant And Yogurt Salad Right

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the toasted pine nuts and pita chips separate to maintain their crispness.
• Reheat Gently: Warm the eggplant and yogurt mixture in the microwave for 30-45 seconds on low power, stirring halfway through to ensure even heating.
• Revive Texture: Before serving, sprinkle fresh pine nuts and pita chips on top to restore the original crunch and freshness.
• Avoid Freezing: Skip freezing this dish, as the yogurt sauce will separate and lose its creamy consistency when thawed.

Your Fattet Betenjan Eggplant And Yogurt Salad FAQs

• What is the origin of Fattet Betenjan?

This dish comes from Levantine cuisine, particularly popular in Lebanon, Syria, and Palestine. It’s a traditional mezze or appetizer that combines roasted eggplant with creamy yogurt sauce.

• Is this dish vegetarian?

Yes, Fattet Betenjan is completely vegetarian. It uses ingredients like eggplant, yogurt, tahini, and pine nuts, making it a great option for vegetarian diets.

• Can I make this recipe gluten-free?

To make it gluten-free, simply replace the pita chips with gluten-free breadcrumbs or toasted gluten-free bread pieces. The rest of the ingredients are naturally gluten-free.

• How spicy is this dish?

Fattet Betenjan is not inherently spicy.

Fattet Betenjan Eggplant and Yogurt Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

• Total Time: 40 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Savory Lebanese Fattet Betenjan dazzles with layers of crispy pita, roasted eggplant, and creamy yogurt sauce. Fragrant spices and toasted pine nuts elevate this classic Middle Eastern dish, inviting you to savor each delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large eggplants, peeled and cubed
• 2 cups plain yogurt
• 1/2 cup pita chips, crushed

Seasoning and Flavor Enhancers:

• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 2 cloves garlic, minced

Garnish and Toppings:

• 1/4 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped
• 1/4 cup pomegranate seeds (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast eggplant cubes at 400°F for 25-30 minutes, tossing them in olive oil on a baking sheet until they become tender and develop golden-brown edges.
2. Create a creamy yogurt sauce by whisking together yogurt, garlic, tahini, lemon juice, and salt until the mixture reaches a smooth, consistent texture.
3. Arrange the roasted eggplant pieces as the base layer in a serving dish, creating an even foundation.
4. Gently cascade the prepared yogurt mixture over the eggplant, ensuring complete and thorough coverage of the roasted vegetables.
5. Enhance the dish’s visual appeal and texture by generously sprinkling toasted pine nuts, freshly chopped parsley, and crispy crushed pita chips across the surface.
6. Optional: Scatter pomegranate seeds for an additional burst of color and tangy flavor.
7. Serve immediately for optimal temperature and crispness, or refrigerate briefly for a cool, refreshing variation of the salad.

Notes

• Roast eggplant in a single layer to ensure even browning and prevent steaming, which helps achieve a crispy exterior and creamy interior.
• Opt for full-fat Greek yogurt to create a richer, creamier sauce that complements the smoky roasted eggplant perfectly.
• Customize the dish by adding grilled chicken or tofu for extra protein, making it suitable for meat-lovers and vegetarians alike.
• Allow the dish to rest for 10-15 minutes before serving to let flavors meld together and enhance the overall taste profile.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 5 g
• Sodium: 200 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 10 mg