Fattet al-Batinjan
Layers of toasted pita, fried eggplant, and tomato sauce, smothered under a garlicky tahini-yogurt sauce and finished with toasted pine nuts — the richer, smokier cousin of chickpea fatteh, beloved at Ramadan iftars and Friday lunches.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 large (about 700g total) medium eggplants (aubergine)
- 3 rounds, torn into rough pieces day-old Lebanese flatbread or pita
- 1 cup (for frying eggplant) vegetable oil
- 3 large, diced tomatoes
- 4 cloves garlic cloves
- 400 g plain whole-milk yogurt
- 4 tbsp raw tahini
- 3 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 3 tbsp extra-virgin olive oil
- 40 g pine nuts
- 1 tsp ground cumin
- 1 tsp (for topping) sweet paprika
- 2 tbsp, chopped fresh flat-leaf parsley
- 1½ tsp salt
Instructions
- Cut eggplant into 2cm cubes. Toss with 1 tsp salt and spread on paper towels. Let sit 20 minutes to draw out moisture, then pat dry.
- Heat 1 cup vegetable oil in a wide skillet over high heat until shimmering. Fry eggplant cubes in batches without crowding until golden-brown on all sides, about 4–5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
- In a separate small pan, heat 1 tbsp olive oil over medium heat. Add garlic (2 cloves, minced) and cook 30 seconds. Add diced tomatoes, ½ tsp salt, and ½ tsp cumin. Cook until the tomatoes break down into a rough sauce, about 8 minutes. Set aside.
- Toast bread: Tear pita into 4–5cm pieces. Fry in 1 tbsp olive oil over medium-high heat until golden and crisp, or brush with oil and bake at 200°C for 8 minutes.
- Make the sauce: Crush remaining 2 garlic cloves to a paste. Whisk together yogurt, tahini, lemon juice, vinegar, garlic paste, and remaining cumin until smooth. Season with salt. Sauce should be tangy and garlicky.
- Toast pine nuts in 1 tbsp olive oil until golden. Set aside.
- Assemble immediately before serving: Layer crispy bread pieces in a wide, deep serving dish.
- Spoon the warm tomato sauce over the bread, letting it soak in slightly. Top with the fried eggplant cubes.
- Pour the yogurt-tahini sauce completely over the top, covering everything.
- Scatter pine nuts, dust with paprika, and scatter parsley. Drizzle with a thread of olive oil. Serve immediately.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Fattet al-Batinjan?
Layers of toasted pita, fried eggplant, and tomato sauce, smothered under a garlicky tahini-yogurt sauce and finished with toasted pine nuts — the richer, smokier cousin of chickpea fatteh, beloved at Ramadan iftars and Friday lunches.
Where is Fattet al-Batinjan from?
Fattet al-Batinjan comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Fattet al-Batinjan vegetarian?
As written, Fattet al-Batinjan contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of ground cumin in Fattet al-Batinjan?
The ground cumin called for here is part of the traditional recipe and gives Fattet al-Batinjan its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Fattet al-Batinjan?
In a Lebanese mains spread, Fattet al-Batinjan is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Fattet al-Batinjan ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.