This uniquely flavorful Classic Middle Eastern dish, Fattet Batenjen or Eggplant Casserole is a must try for those looking to savor their taste buds this Ramadan. With its distinct flavors and hearty ingredients it makes for the perfect dish to bring to the table at iftar. The best part is that it's simple and can be prepared ahead of time. You can even bring your own variations to the dish. It's definitely worth a try!

Ingredients 

3 small  - Pita Bread Loaves

2 Tbsp pine nuts

1 large eggplant

4 Tbsp olive oil

To taste salt

1 can chickpeas (optional) 

For the Yogurt Sauce:

1 1/2 cup plain yogurt

2 cloves garlic

2 Tbsp tahini paste

1 Tbsp lemon juice

1 tsp salt

1/4 cup cold water

Instructions

1. Peel the skin off the eggplant (in alternate lengthwise sections) and chop it into 1-2 inch cubes. Sprinkle salt and set aside for a while. Place in a bowl and toss evenly, together, with olive oil. You may choose to bake, air fry or deep fry the eggplant until brown and soft.

* Bake/air fry for about 20-25 minutes at 200C/400 F. 

**If you choose to deep-fry the eggplant in a skillet, it would be better to chop it into thinner slices.  

1. Prepare the pita chips for the base by cutting the pita bread roughly into 2 inch squares (you can use scissors or your hands for this). Toss in some olive oil (about 1/2 tbsp) and bake at 180C/350F for 5 minutes till they turn crispy and golden brown. You can air-fry them, too. Just be sure to shake them up every minute so they are evenly toasted.
2. In a small skillet, saute the pine nuts in some olive oil, for about 2 minutes or until golden brown.
3. Crush the garlic cloves and add them to a medium-sized bowl.
4. Add the yogurt, tahini paste, salt (to taste), lemon juice, and cold water to the crushed garlic and whisk together into a smooth paste. Set aside in the refrigerator to cool.
5. Drain the chickpeas and wash thoroughly. Warm in a skillet over medium heat for about 5-7 minutes.
6. Layer the Eggplant Casserole, using the pita chips for the base. Then add the warmed chickpeas followed by the eggplant. Pour the yogurt sauce over the top to cover evenly. Garnish with pine nuts and parsley. Enjoy!

Inspiration for the recipe and photo from https://www.simplyleb.com/recipe/eggplant-fatteh/ 

Umm Ahmed is an early childhood educator and mother of three boys. Always on the quest to learn, she is passionate about seeking knowledge and passing it on to others. A writer in the making, she draws inspiration through deep conversations, laws of nature, and her own children. She and her family are currently living in Abu Dhabi, UAE.