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eggplant fatteh

Eggplant Fatteh (Fattet Batinjan)

Lebanese Eggplant (aubergine) fatteh with optional mince meat

Course Brunch
Cuisine Lebanese
Keyword Eggplant, Fatteh
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4


  • 1 eggplant
  • 150 g of mince meat lamb/ beef
  • 3 large thin Lebanese flatbreads
  • 1 can chickpeas with water retained
  • 3 cups plain yoghurt
  • Juice of 1/2 lemon approx 2 tbsp
  • 1-2 garlic cloves
  • 2 tbsp tahini
  • 3 tbsp butter
  • 1 tsp salt
  • Handful pine nuts
  • Vegetable oil for frying


  1. In a food processor, slice the eggplant into thin rounds, lay out on a tray and sprinkle with salt, ideally in sunshine for a good few hours
  2. Sauté the mince meat in non stick pan with some regular olive oil for 5-10 minutes, set aside.
  3. Deep fry the Lebanese flatbreads in the vegetable oil until just golden, avoiding browning them too much. Drain on kitchen towel and set aside
  4. While the vegetable oil is still hot, deep fry the eggplant thins until crispy for a few minutes, drain well on kitchen towel and set aside.
  5. Toast the pine nuts in a heavy non stick pan until golden, set aside
  6. In a pot, heat the chickpeas for 5-10 minutes and keep the water.
  7. In a wide mixing bowl, crush the garlic cloves well. Add the yoghurt, tahini, lemon and salt. Stir well, taste and adjust the seasoning if necessary
  8. Using a slotted spoon add the chickpeas to the yoghurt sauce, with a few tablespoons of the water to thin out the sauce a little.
  9. Heat the butter in a small pot on lowest heat until it starts to foam and turn golden brown. Turn off the heat and set aside
  10. You are now ready to assemble your fatteh. Prepare four shallow bowls
  11. Add a layer of fried bread pieces to the bottom of the bowls.
  12. Spoon on a good layer of yoghurt tahini sauce with the chickpeas
  13. Add the eggplant and mince meat
  14. Top with pine nuts and drizzle with the browned butter on top
  15. Serve immediately