Fattet Betenjan

This is one of the most classic Levantine style dishes. Fatteh means crushed or crumbs and Betenjan is the arabic word for eggplant. There are several types of fatteh like with chickpeas, chicken, etc. and this is my favorite version of it. It’s a nice way to introduce eggplant without having an overwhelming eggplant flavor. It’s very simple to make and enjoyed by many.

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Serves: 4

Time: 60 minutes

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Ingredients

• 1 Italian Eggplant

• 1 cup Pita Chips

• 1 cup Cooked Chickpeas

• 3 cups Plain Yogurt

• 0.25 cup Tahini

• 1 Lemon

• 3 tsp Salt (divided)

• 3 Garlic Cloves (minced)

• 3 tbsp Olive Oil

• 0.5 lbs Ground Beef

• 2 tsp Arabic 7 Spice

• 0.25 cup Pine Nuts

• 2 tbsp Fresh Parsley

• 1 tsp Aleppo Pepper

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Instructions

Slice the eggplant into thin circles. Lay on a tray, salt each one, and let them sit for about 15 minutes to draw out the moisture. Place a pan on high heat for 2 minutes then drop to medium. Add 2 tbsp of olive oil and allow it to heat up for a minute. Lay the eggplant in batches and sear until golden brown then remove and set aside.

Open a can of chickpeas, strain and rinse, then place in a pot of boiling water and simmer for 10 minutes. Reserve 0.25 cup of the boiling water then strain and set the chickpeas aside. In a large bowl, mix the plain yogurt, tahini, lemon juice, garlic, chickpea water, and a tsp of salt. Mix well until thoroughly combined and set aside.

Place another pan on high heat for two minutes then drop to medium. Add a tbsp of olive oil and cook down the ground beef until most of the fat is rendered out. Season with a tsp of salt and arabic 7 spice. Cook until all the fat is rendered out.

Lastly, place a small pan on high heat for two minutes and drop to medium. Add a final tbsp of olive oil and let it heat up for a minute. Add the pine nuts and quickly toast until golden brown. Then strain and set aside.

Grab a serving dish and assemble the Fatteh. Place the pita chips, chickpeas, eggplant, and meat in the tray. Cover with the yogurt and garnish with the pine nuts, fresh parsley, aleppo pepper, and an extra drizzle of olive oil if you like.