"Fattet Batinjen is a classic Lebanese layered dish that combines crispy fried eggplant with toasted bread, creamy garlic yogurt, and buttery pine nuts for a symphony of textures and flavors. This vegetarian casserole is both comforting and elegant, perfect for a family meal or special gathering. Using an air fryer makes it healthier without sacrificing taste."
🥗 Ingredients (8 items)
Method 5 Steps
- 1
After washing, peeling, and cutting, place the eggplant cubes in a colander, rub with salt, and leave to sit (1/2 to 1 hour) until they drain some liquid. This step removes the eggplant's bitter taste.
- 2
Coat the cubes with 1 or 2 tbsp olive oil if using an air fryer. If deep-frying, use vegetable oil instead of olive oil. Fry until the cubes are golden brown, then remove and drain on paper towels.
- 3
Toast some Lebanese or pitta bread and tear into small pieces; set aside. In a bowl, mix the yogurt with the garlic, mint, and salt. Set aside.
- 4
Place a small skillet over medium heat and add 1 tbsp butter to toast the pine nuts until lightly golden. Keep warm.
- 5
On a serving platter, layer first the eggplant, then the toasted bread. Cover with the yogurt mixture and top with the pine nuts and butter. Serve immediately.
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