Name: Eggplant fatteh
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 113 g pita bread (homemade or store-bought), cut into 2 cm squares; 396 g plain whole-milk Greek yogurt; 15 ml tahini (sesame paste); 30 ml juice of 1 medium lemon; 10 g garlic cloves; 1/2 tsp kosher salt (Diamond Crystal) for the sauce; 1134 g large eggplants; as needed kosher salt for draining; 1400 ml neutral oil (vegetable or canola) for frying; 16 g pine nuts (or sliced almonds); 30 ml extra-virgin olive oil for the pine nuts; to taste red pepper flakes (optional); to taste pomegranate seeds (optional); to taste chopped flat-leaf parsley (optional)

A Lebanese/Cypriot dish of crisp pita, fried eggplant, and a creamy yogurt sauce, topped with pine nuts and herbs.

Ingredients

113 g pita bread (homemade or store-bought), cut into 2 cm squares
396 g plain whole-milk Greek yogurt
15 ml tahini (sesame paste)
30 ml juice of 1 medium lemon
10 g garlic cloves
1/2 tsp kosher salt (Diamond Crystal) for the sauce
1134 g large eggplants
as needed kosher salt for draining
1400 ml neutral oil (vegetable or canola) for frying
16 g pine nuts (or sliced almonds)
30 ml extra-virgin olive oil for the pine nuts
to taste red pepper flakes (optional)
to taste pomegranate seeds (optional)
to taste chopped flat-leaf parsley (optional)

Method

Preheat the oven to 175°C (350°F) and position a rack in the middle.
Spread the pita pieces on a rimmed baking sheet and bake, stirring from time to time, until crisp and lightly golden, about 15 minutes.
Cut each eggplant in half lengthwise, then cut each half in half lengthwise again, and finally into 5 cm cubes. Place the cubes in a large colander over a bowl, salt generously, and let drain until droplets of water appear, about 1 hour.
Prepare the yogurt sauce (see the prepared component) and set it aside in the refrigerator.
In a small skillet, heat the olive oil and pine nuts over medium heat, stirring constantly, until lightly golden, about 1 minute. Transfer them immediately to a paper towel-lined plate.
In a wok or large saucepan, heat 5 to 8 cm of neutral oil to 175°C (350°F).
Meanwhile, line a baking sheet with paper towels, spread the drained eggplant cubes over it, and pat them dry with paper towels.
Line a large plate with paper towels. Fry the eggplant in batches without crowding, stirring from time to time, until well browned, about 10 minutes. Maintain the oil temperature. Remove the eggplant with a slotted spoon and drain it on the lined plate. Repeat with the rest.
To assemble, arrange the toasted pita pieces on a large serving platter. Add the fried eggplant, then spoon over a thin layer of yogurt sauce. Garnish with the toasted pine nuts, red pepper flakes, pomegranate seeds, and chopped parsley if desired. Serve immediately.

Nutrition

Per serving

Energy: 393.9 kcal
Protein: 7.09 g
Carbohydrate: 23.28 g
Fat: 30.16 g
Fibre: 4.14 g
Calcium: 17.77 mg
Iron: 0.63 mg
Magnesium: 23.43 mg

Indicative, non-medical nutrition estimate; values depend on brands, actual weights, and whether ingredients are raw or cooked.