A classic Lebanese dish, Fatteh Bethengien consists of fried eggplant that has been seasoned and drained. It is served with a yogurt sauce and also includes toasted pita bread, chickpeas, and garnishes like pine nuts, paprika, and cinnamon — a delightful combination of Mediterranean flavors and textures.
Cedars of Lebanon
eggplant / pita bread / chickpeas / yogurt / tahini / salt / garlic / pine nuts / olive oil / paprika / cinnamon
From Prep to Plate
Host Seth Tillman heads to Cedars of Lebanon, a Lebanese restaurant in Greenbelt, Maryland to watch chef and co-owner Karim Kmaiha prepare a classic Lebanese eggplant dish called Fatteh Bethengien. Chef Karim starts by soaking the eggplant in salt to remove moisture before frying it. Meanwhile, he prepares a yogurt sauce with tahini, garlic, and salt. He then assembles the dish by layering on toasted pita bread, chickpeas, fried eggplant, and the yogurt sauce, before garnishing with toasted pine nuts, olive oil, paprika, and cinnamon on top.