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.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 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!