Aubergine Fattah

Name: Aubergine Fattah (Fattet Batinjan)
Yield: Serves 4–6
Cuisine: Lebanon
Ingredients: 2 tablespoons pine nuts; 1 tablespoon butter; 3 large aubergines, partly peeled with a potato peeler (its ok to have part of the peel left on) and cut lengthwise into 1” thick slices; 3 loaves khobez or Lebanese bread cut into 1” squares; 2 cloves garlic, crushed with a pinch of salt; 5 tablespoons vegetable oil, plus oil for brushing; 1 teaspoon salt, plus salt for sprinkling; 500 grams goat’s or Greek yoghurt

Fattet Batinjan

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

You can use the Baby Aubergine in this dish if you like.

Ingredients

3 large aubergines, partly peeled with a potato peeler (its ok to have part of the peel left on) and cut lengthwise into 1” thick slices
3 loaves khobez or Lebanese bread

Asia
Lebanon
Vegetarian
Mediterranean

Method

Preheat the oven to 275°C.

Brush the aubergine slices with oil and sprinkle lightly with salt. Roast for 15 minutes, or until the