Fattet Betenjan (Eggplant and Yogurt Salad) Recipe

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.