FATTET BETENJAN (EGGPLANT AND YOGURT SALAD)
Make this salad for your next picnic, party, lunch, or even as a simple cold dinner and enjoy it to the last bite.
Provided by Lana daoud
Categories Side Dish Vegetables Eggplant
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Chop pita bread into 1-inch cubes and place on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
- Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
- Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
- Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
- Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 59.1 g, Cholesterol 8.6 mg, Fat 16.7 g, Fiber 13.5 g, Protein 16 g, SaturatedFat 3.1 g, Sodium 2306.9 mg, Sugar 12.8 g
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