Appetizer - Middle Eastern Eggplant Recipe

Author: Karen Hopkins  

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. It starts with a crunchy layer of pita bread, topped with roasted eggplant, then a creamy yogurt tahini sauce and finally some crunchy almonds, parsley and pomegranate seeds.

Eggplant Fatteh

A classic vegetarian middle eastern dish made of eggplant, pita and a Tahini yogurt sauce. It starts with a crunchy layer of pita bread, topped with roasted eggplant, then a creamy yogurt tahini sauce and finally some crunchy almonds, parsley and pomegranate seeds.
Provided by: Amina Al-Saigh
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: middle eastern
Number of ingredients: 17

Ingredients:

• 1 large eggplant
• 1/2 cup olive oil
• 1 tsp salt
• 1 tsp sumac
• 1/2 tsp paprika
• 4 8 " Pita bread
• 3/4 cup olive oil
• 2 tsp sumac
• 2 cups plain yogurt
• 1/2 cup tahini
• 1 garlic clove
• 1/2 Lemon (juice of)
• 1/4 tsp salt (or to taste)
• 1/4 cup slivered almonds or pine nuts
• 2 tbsp olive oil
• 1/4 cup parsley (finely chopped)
• 1/4 cup pomegranate seeds (optional)

How to cook:

1. For the Eggplant
2. Preheat oven to 425F
3. Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. Coat all pieces well.
4. Lay eggplant in one later on a lined baking sheet (use 2 if necessary) and bake in the oven for 30 mins at 425F
5. For the Pita
6. Cut the pita into 1 inch squares (similar size to eggplant) and coat well with the olive oil and sumac
7. Lay them in one layer on a lined baking sheet and bake for 10-12 mins at 425F until golden OR fry in a non stick pan on the stove in batches (don't overcrowd) and continue stirring until golden
8. For the Sauce
9. Add the yogurt to a bowl and whip to smooth with a fork. Add in all other ingredients and mix well
10. Add a bit of water to thin out the sauce if necessary and taste and adjust
11. For the Garnish
12. In a pan, fry the almonds or pine nuts in the olive oil until golden brown, stirring constantly
13. Finely chop the parsley and peel the pomegranate if necessary
14. For the Layering
15. Layer the Fatteh just before serving by laying the pita at the bottom, then the eggplant, sauce, and garnish.

Notes: Best Roasted Eggplant with Za'atar Yogurt Sauce Recipe, The popularity of Middle Eastern flavors is expanding the American spice rack with za'atar. Good timing, too, because za'atar is turning up

Roasted Aubergine with Yogurt Sauce #eggplant #theinauthenticook

MIDDLE EASTERN EGGPLANT (Roasted Aubergine / Eggplant with a Lemony Tahini Yogurt Duration: 5:08

The BEST Lebanese Eggplant Fatteh Recipe

The BEST Lebanese Eggplant Fatteh Recipe - Layered Eggplant Salad with Crunchy Pita and Duration: 5:45

Middle Eastern Eggplant Recipe

This is a great Middle Eastern eggplant recipe to always keep on hand. Perfectly roasted eggplant is served with a stunning tahini yogurt sauce and pomegranate arils. It's perfect as a side dish or an impressive appetizer!
Provided by: Shadi HasanzadeNemati
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Persian
Number of ingredients: 15

Ingredients:

• 4 Eggplants (see notes)
• 4 tbsp Olive Oil
• 4 cloves Garlic (Minced)
• 1 tsp Salt
• 2 tsp Sumac
• 1/4 cup Tahini
• 1/4 cup Plain yogurt
• 2 cloves Garlic (Minced)
• 2 tbsp Lemon Juice
• 1/4 tsp Salt
• 1/2 tsp Sumac
• 1 tbsp Olive Oil
• 1/2 cup Pomegranate Arils
• 1/4 cup Walnuts (Chopped)
• 1/4 cup Parsley (Chopped)

Nutrition:

• Calories: 255 kcal
• Carbohydrate: 16 g
• Protein: 5 g
• Fat: 21 g
• Saturated Fat: 3 g
• Cholesterol: 1 mg
• Sodium: 497 mg
• Fiber: 6 g
• Sugar: 8 g
• Serving Size: 1 serving

How to cook:

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Cut the eggplant into halves lengthwise and place them on the baking sheet. Using a knife, cut diamonds into the eggplants, make sure you're not piercing the skin.
3. Drizzle the eggplants with olive oil and rub the minced garlic on them. Sprinkle salt and sumac on the eggplants.
4. Roast in the oven for 25-30 minutes until the flesh is soft and cooked completely. Meanwhile, make the tahini yogurt sauce:
5. Tahini Yogurt Sauce:
6. Mix all the ingredients in a bowl. Taste and add more salt if needed.
7. Once the eggplants are cooked, top them with tahini yogurt sauce, pomegranate arils, walnuts and parsley.

Notes: FATTET BATENJAIN, lebanese fried eggplant and yogurt recipe, the, Fattet Battenjain, Lebanese Eggplant Yogurt Dish | The Recipe Hunters · "Fattet Batenjain" is a Lebanese Recipe made of fried eggplant drizzled in a garlic

Eggplant Yogurt Dip Recipe

This Eggplant yogurt recipe is made by roasting eggplants on the stove top and then mixing it with a garlic yogurt sauce. Served with pita chips on the side, it is the perfect side dish or appetizer that you can make with eggplants.
Provided by: Aysegul Sanford
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Turkish
Number of ingredients: 10

Ingredients:

• 4 medium size eggplants (or 2 large eggplants* - no need to peel them.)
• 1 cup full fat plain Greek yogurt
• 3 cloves garlic (minced)
• 1 tablespoon olive oil plus more to drizzle at the end
• 3 tablespoons lemon juice freshly squeezed
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup Italian parsley chopped
• Pita chips for serving
• 1 tbsp sesame seeds or Z'aatar (as garnish - optional)

Nutrition:

• Calories: 190 kcal
• Sugar: 19 g
• Sodium: 40 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Carbohydrate: 32 g
• Fiber: 14 g
• Protein: 7 g
• Cholesterol: 8 mg
• Serving Size: 1 serving

How to cook:

1. To fire roast the eggplants on the stove: Place eggplants directly on the gas stove. Roast them on direct flames, turning it every 3-5 minutes until they are charred, soft and collapsing. Set them aside to cool.
2. When cool enough to handle, peel them gently under cold running water. At this point, all you want to do is to remove the outer black layer as much as you can. And if some pieces make it to the dip, that is perfectly fine.
3. Remove the flesh. If there are large chunks of seeds, you can remove them as well. This is an optional step and it would be okay if you didn’t remove them, especially if you are making this during the eggplant season when they are the freshest.
4. Cut the eggplant flesh into small pieces and place it in a medium sized bowl.
5. While the eggplant is cooking, whisk together the yogurt, fresh garlic, olive oil, lemon juice, salt and pepper in a bowl until creamy.
6. Pour the yogurt mixture over the cooked eggplant. Mix with a fork, gently breaking the large chunks of eggplants and making sure that they are all coated with the yogurt mixture.
7. Garnish with parsley
8. Serve with pita bread or pita chips on the side.

Notes: Eggplant in yogurt sauce (Batenjane be-laban), The recipe for this dish was generously shared with me by a lady chef who told me that it comes from Tripoli, Lebanon's Northern coastal city

Eggplant Fatteh (Fatet Batenjan)

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.
Provided by: Iman
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Lebanese
Number of ingredients: 17

Ingredients:

• 19 oz. Can of Chickpeas
• 3 sm. Loaves of Pita Bread
• 2 tb. Avocado Oil
• 3 tb. Pine Nuts
• 1 lg. Eggplant
• 2 tb. Avocado Oil
• ½ tsp. Salt
• ½ lb. Diced Rib-eye
• 1 tb. Avocado Oil
• 1 tsp. Seven Spices
• ½ tsp. Salt
• ¼ tsp. Black Pepper
• 1½ cups Plain Yogurt
• 2 cloves Garlic
• 2 tsp. Tahini Paste
• 1 tsp. Salt
• ¼ cup Cold Water

Nutrition:

• Calories: 657 kcal
• Carbohydrate: 45 g
• Protein: 29 g
• Fat: 42 g
• Saturated Fat: 9 g
• Trans Fat: 0.2 g
• Cholesterol: 47 mg
• Sodium: 1043 mg
• Fiber: 11 g
• Sugar: 11 g
• Unsaturated Fat: 22.7 g
• Serving Size: 1 serving

How to cook:

1. Peel about half the eggplant (so it is striped). Cut the eggplant into large 1-2 inch cubes and place them in a large bowl. Add the avocado oil and salt and toss to evenly coat. Cook in the air-fryer, for about 20-22 min on 400 degrees. Make sure to shake it up every 5 minutes for even cooking.
2. In a small skillet, add the diced rib-eye with the avocado oil and cook over medium heat until cooked through. Season with the seven spices, salt and black pepper. Set aside.
3. Cut the pita bread into 2 inch squares using scissors or your hands. Toss with some oil (1/2 tb.) and cook in the air fryer for 3-4 minutes until golden brown and toasted. Shake every minute for even cooking.
4. In a small skillet, add the remaining 1 ½ tb. of avocado oil and sauté the pine nuts for 2 minutes until golden brown. Set aside in a small bowl.
5. Crush the 2 cloves of garlic using mortar and pestle or your preferred method, then add to a medium-sized bowl. Add the yogurt, tahini paste, salt, and cold water. Whisk thoroughly and set aside in the refrigerator to stay cold.
6. Drain the chickpeas and wash thoroughly. In a small skillet, warm the chickpeas with some water for about 5 minutes over medium heat. Drain the water and set aside to start layering the dish.
7. Layer the Eggplant Fatteh according to your preference. I start with warmed chickpeas, then the crispy pita chips, followed by the eggplant, sautéed beef, yogurt sauce and pine nuts. Lastly, I garnish with some chopped parsley and it is ready to eat! Enjoy!

Notes: Healthy Vegetarian Lebanese Eggplant Fatteh Recipe, Preheat oven to 425 F. · Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. · Lay eggplant chunks in one