Middle Eastern Eggplant Casserole (Fattet Batenjan)
Fatteh is a bread based dish with a garlicky tahini yoghurt sauce that is topped with lots of delicious things like pine nuts, mince meat and browned butter. My basic easy chickpea fatteh forms the basis of this recipe, and if you want to do something a little more fancy then have a look at my chicken fatteh recipe which also includes rice.
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Directions. 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. Preheat the oven to 350 degrees F (175 degrees C). Chop pita bread into 1-inch cubes and place on a baking sheet.
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Remove from the heat and set aside. Fill a large, heavy-based saucepan with 3 cm oil and place over high heat. Dust the eggplant slices in flour, then cook in batches until golden and crisp.
Fattet albetenjane (eggplant casserole) Taste of Beirut
Eggplant fatteh, or fattet batinjan, is a mouthwatering Levantine eggplant dish made with layers of garlicky-tahini yogurt, fried eggplants, chickpeas, and crunchy pita bread. The word fatteh means crumbs in Arabic, and it accurately describes this savory pita bread mess of a delicious dish.
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1. Heat the oven at 390 F (200 ° C). 2. Cut the eggplant into cubes, then sprinkle it with some salt. Bring an oven tray or a short-edge tray and line it with parchment paper. Put the eggplant in a single layer for easy grilling. Put the tray in the oven for 20 minutes or until it becomes golden in color. Keep it warm.
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Layered Eggplant Dish (Fattet Batinjan) Which brings us to today's recipe! Fattet Batinjan (pronounced 'Bat-tin-jan', or 'Bet-tin-jan', depending on the region). Batinjan being the eggplants! Fatteh is a great Arabic dish to serve alongside many others to make one fun Mezze!
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1 pound of eggplants 3/4 pounds of minced lamb (or beef) 1/4 cup of pomegranate molasses 1 small can of tomato sauce (8 ounces) olive oil, as needed 3 pita breads 1/2 cup of pine nuts Spices: salt, seven-spice, sumac 1 teaspoon of butter, 1 teaspoon of oil 3/4 pound of yogurt (full or low-fat) 8 cloves of garlic (or to taste)
Fattet batenjen or lebanese eggplants with garlicky yogurt Food
Ingredients: Fattet Batinjan-The 5 Layer Casserole of the Middle East. Preheat the oven to 400 degrees. Drizzle 2 tbsp olive oil onto the pita bread in a bowl, and season with salt to taste. In another bowl, add salt to the diced eggplant and combine. Let sit for 30 minutes to allow the eggplant to "sweat.".
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Fattet Battenjen is the Arabic name of what you can call Eggplant crumble. It is a game of layers between eggplant, yogurt, tahini sauce and toasted Arabic bread. With various twists in spices, way of cutting and cooking the eggplant and garnish from pine nuts to pomegranates.
Fattet Batenjen Recipe Recipes, Filling recipes, Food dishes
Add 1 1/2 cups water, bring to boil, cover and turn down to simmer for at least twenty minutes. Add pomegranate molasses and taste, it should be slightly tart, add more if needed. Adjust salt and pepper to taste. Once you're happy with the seasoning, toss in your eggplant chunks and summer 5 more minutes.
TasteGreatFoodie Sujuk Fatteh or Fattet Sujuk Breakfast
1 large eggplant 4 Tbsp olive oil To taste salt 1 can chickpeas (optional) For the Yogurt Sauce: 1 1/2 cup plain yogurt 2 cloves garlic 2 Tbsp tahini paste 1 Tbsp lemon juice 1 tsp salt 1/4 cup cold water Instructions Peel the skin off the eggplant (in alternate lengthwise sections) and chop it into 1-2 inch cubes.
Eggplant and meat Recipe "Fattet Batenjan" Healthy and delicious
Eggplant fatteh (or fattet batinjan) is an explosion of textures and flavors! Layers of crunchy pita, smoky roasted eggplant, yogurt tahini sauce, and a drizzle of pomegranate molasses make the perfect vegetarian breakfast, dinner party appetizer, or weeknight dinner.
Fattet Batenjen (eggplant crumble) Jars Anna Cooking Concept
S haron Salloum remembers eating fatteh for the first time as an eight-year-old while on a family trip in Syria. The rich, filling breakfast of soft, subtly spiced chickpeas with tahini, yoghurt.
Fattet Batenjen "Eggplant casserole"
The best way to eat eggplant? Fry it and layer it with pita, chickpeas and a tahini yogurt garlic sauce! Make Tarik Fallous' Fattet Battenjen (eggplant crumb.
Best Lebanese Recipes Fattet Batenjen Bil Laban Recipe ChefXChange
Eggplant Whole plain yogurt Pine nuts Olive oil Pita bread Garlic Salt Parsley- for garnishing Lebanese Fattet Batenjan with an Air Fryer Twist: In the authentic version of this vegetarian eggplant Fatteh recipe, eggplants, pita bread and pine nuts are usually deep fried.
Eggplant Fatteh (Fatet Batenjan) Simply Lebanese
30 mins. Serving 4 Ready In 40 mins. This Eggplant Fatteh is a Middle-eastern classic dish with an air-fried twist! Air-fried pita and eggplant, spiced beef, warm chickpeas, garlicky yogurt and toasted nuts are layered on top of one another for a punch of irresistible flavor. Fatteh is one of my all-time favorite meals.
