Fattet batenjen or lebanese eggplants with garlicky yogurt Food
Eggplant Fatteh is a delicious Middle Eastern dish that consists of layers of fried or grilled eggplants and crunchy bread, topped with a garlicky tangy yogurt sauce and then garnished with toasted nuts. This dish is one of my favorite family recipes, it is so easy to prepare and the combination of the flavors is incredibly delicious.
Fattet Batenjen (eggplant crumble) Jars Anna Cooking Concept
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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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.
Fattet Batenjen "Eggplant casserole"
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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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.
Fattet Batenjen (eggplant crumble) Jars Anna Cooking Concept
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)
Fatteh batenjen chickpeas, aubergine, yogurt and pitamarmite et
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.
The 11 Dishes of the Souvenir de la Maison Experience, Ranked Foodie
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.".
TasteGreatFoodie Sujuk Fatteh or Fattet Sujuk Breakfast
Fattet Batenjain translates to eggplant crumble and is a classic Lebanese dish made throughout the country with various twists. The dish is unique, delicious, healthy and vegetarian! Plus, it can.
Fattet albetenjane (eggplant casserole) Taste of Beirut
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.
Fattet Batenjen "Eggplant casserole"
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.
Aubergines and yogurt, or “fattet batenjen” Chocolate and Vegetables
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.
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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 Recipe Recipes, Filling recipes, Food dishes
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.
Best Lebanese Recipes Fattet Batenjen Bil Laban Recipe ChefXChange
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.
Beit Misk delivery in Al Bahar Hungerstation
2 medium aubergine cut in big cubes 3 pitas toasted and crushed in medium pieces 500g yogurt (or two cups) 2 tbsp tahina 1tsp salt 2 cups chickpeas boiled (could be canned) 1 tsp garlic powder or 2 cloves crushed to top with: 50g butter 1/3 cup pine nuts chopped parsley or mint for garnish