Fatteh al-betenjane

fatteh al betenjane
  • 5Servings
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The word fatteh means "to crumble" in Arabic and this is the idea behind this dish. Bread that is somewhat stale is crumbled, toasted, and layered with a variety of ingredients including a yogurt sauce and some fried pine nuts.

Bon appetit...


Main ingredients
Yogurt sauce Ingredients:


Calories (kcal)
Saturated Fat (g)
5.8 g
Total Fat (g)
25.3 g
Cholesterol (mg)
23.4 mg
Sodium (mg)
529.5 mg
Dietary Fiber (g)
9.2 g
Sugars (g)
8.9 g
Protein (g)
16.8 g
Total Carbohydrate (g)
55.3 g

Step by Step method


  1. Placed yogurt, garlic, and salt together in a medium-sized bowl and mix them well.
  2. Using a potato peeler, Flake a longitudinal slices of eggplant skin, each one 1cm width .
  3. In a large pan, fry the eggplants stirring from time to time until they release their flavor; get soft and browned a bit.
  4. Dry the eggplant with paper towels, to absorb excess oil and leave to cool down.
  5. On the same pan, fry the onions to become tender, and add the minced meat, until browned.
  6. Add sweet pepper, cinnamon, salt.
  7. Rip each eggplant longitudinally, where the skin peeled, to make a gap in the eggplant, then filled with the mixture of meat and chopped tomatoes.
  8. Add 3 tablespoons of tomato sauce to yogurt.
  9. Spread the fried bread in a serving dish
  10. Placed the eggplant on top of the bread, enter it to previously warm-up oven, and leave it approximately for 10 minutes.
  11. After you take it out of the oven, pour on each eggplant a full tablespoon of yogurt sauce.
  12. Add a pinch of fried pine nuts and dried mint on the top of the dish for serving.