Fattet Batinjen – Eggplant with Yogurt and Pine Nuts2018-07-12
This is a classic Lebanese recipe. It is appetizing, distinctive, delicious, healthy and, last but not least, vegetarian.
Since it involves frying the eggplants, I would suggest the use of an air fryer. With an air fryer you only coat the eggplants with very little of oil ! And you get the same result as deep frying!
- 1 large eggplant, alternately peeled (zebra style) and cut into medium size cubes
- About 200g of Greek style yogurt ( full or low fat)
- 1 handful of pine nuts, toasted in 1 tbsp of butter
- 2 garlic cloves, finely minced
- 1 tbsp of dried mint
- 1 big handful of toasted pieces of Lebanese or pitta bread
- Oil for deep or air frying
- Salt, to taste
After washing, peeling and cutting, place the eggplant cubes in a colander then rub them with salt and leave them to sit (1/2 to 1 hour) until they drain some of their liquid. This last operation is done to rid the eggplant from its bitter taste.
Coat the cubes with 1 or 2 tbsp of olive oil if using an air fryer. If deep frying, use vegetable oil instead of olive oil. When the cubes are golden brown, remove and drain on paper towels.
Next, toast some Lebanese or pitta bread and tear it into small pieces and keep aside. In a bowl, mix the yogurt with garlic, mint and salt. Keep aside.
Place a small skillet on medium heat and put in 1 tbsp of butter to toast the pine nuts (lightly golden). Keep warm.
Get a serving platter and place first the eggplants then a layer of toasted bread. Cover with the yogurt sauce and finally top with the pines nuts and butter. Serve immediately.