Name: Fattet Betenjan (Eggplant and Yogurt Salad)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Water, or as needed - 5 cups; Salt - 2 tablespoons; Eggplants, peeled and cut into 1/2-inch cubes - 3 medium; Pita bread rounds - 4 (6 inch); Vegetable oil for frying, or as needed - 1 cup; Plain yogurt - 3 ¼ cups; Mayonnaise - ¼ cup; Lemon, juiced - ½ medium; Garlic, minced, or more to taste - 3 cloves; Salt and ground black pepper to taste - 3 cloves; Oil - 2 tablespoons; Sliced almonds - ¼ cup; Romaine lettuce, thinly sliced - 1 head; Chickpeas, drained - 1 (29 ounce) can

Ingredients for - Fattet Betenjan (Eggplant and Yogurt Salad)

1. Water, or as needed 5 cups

2. Salt 2 tablespoons

3. Eggplants, peeled and cut into 1/2-inch cubes 3 medium

4. Pita bread rounds 4 (6 inch)

5. Vegetable oil for frying, or as needed 1 cup

6. Plain yogurt 3 ¼ cups

7. Mayonnaise ¼ cup

8. Lemon, juiced ½ medium

9. Garlic, minced, or more to taste 3 cloves

10. Salt and ground black pepper to taste 3 cloves

11. Oil 2 tablespoons

12. Sliced almonds ¼ cup

13. Romaine lettuce, thinly sliced 1 head

14. Chickpeas, drained 1 (29 ounce) can

How to cook deliciously - Fattet Betenjan (Eggplant and Yogurt Salad)

1 . Stage

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 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Chop pita bread into 1-inch cubes and place on a baking sheet.

4 . Stage

Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.

5 . Stage

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 . Stage

Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.

7 . Stage

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 . Stage

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.