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Ingredients
- Serves 1 person
½ cup vegetable oil
4 long eggplants
2 tbsp vegetable oil
1 chopped onion
2 chopped tomatoes
1 cup of boiled chick peas
sprinkle of salt
sprinkle of black pepper
sprinkle of cumin
2 cups of yogurt
½ cup of tehina
2 crushed garlic cloves
2 loaves of fried bread
Recipe Courtesy of
Asian Food Network
Asian Food Network
Fattet Batenjen
Looking for something vegetarian to begin your morning? Why not try your hand at making Fattet Batenjen, a casserole dish that's said to have originated from Lebanon. An extremely versatile dish, each Lebanese household usually has their own method of putting it together -whether using proteins such as lamb or chicken, or as in this recipe, with eggplants! Fattet Batenjen can be served as an appetizer or as a main dish -we recommend having it together with rice on the side to give you a major energy booster for the day.
- Easy
- 25 min
- 10 min
- 10 min
- 3 steps
- 15 Ingredients
- Easy
- 3 steps
- 15 Ingredients
- 25 min
- 10 min
- 10 min
Instructions
-
Fry egg plants
- Pour the oil into saucepan.
- Peel the egg plants and leave some of the crust and fry them.
-
The Stuffing
- Pour the oil into a saucepan.
- Add the chopped onion, the chopped tomatoes, the chickpeas and mix.
- Add the salt, the cumin and the black pepper.
-
Make the yoghurt
- Pour the yogurt into a bowl.
- Add the tehina, the crushed garlic, the salt, the cumin and mix well.
Plate and Serve!
Put the cut fried bread loaves on a serving dish. Put the egg plants over the bread. Fill the egg plants with the tomato mixture. Pour the yogurt mixture over the egg plants. Decorate with nuts and parsley leaves.
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Ingredients
- Serves 1 person
-
½ cup vegetable oil
-
4 long eggplants
-
2 tbsp vegetable oil
-
1 chopped onion
-
2 chopped tomatoes
-
1 cup of boiled chick peas
-
sprinkle of salt
-
sprinkle of black pepper
-
sprinkle of cumin
-
2 cups of yogurt
-
½ cup of tehina
-
2 crushed garlic cloves
-
2 loaves of fried bread
Nutrition
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