Msakhan / Fatteh Batenjan Beiruti (Layered Crispy Eggplant, Chickpea, Yogurt & Pine Nut Bowl) – Authentic Lebanon Recipe
A textural symphony of warm eggplant, crunchy pita, cool garlic yogurt, tangy pomegranate, and toasted pine nuts.
- Country of Origin
- 🇱🇧 Lebanon (Middle East, Asia)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Golden roasted eggplant cubes, Warm spiced chickpeas and crispy pita, Garlic-tahini yogurt and sizzled pine nuts, Pomegranate molasses drizzle, Sumac
Ingredients for Msakhan / Fatteh Batenjan Beiruti (Layered Crispy Eggplant, Chickpea, Yogurt & Pine Nut Bowl) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden roasted eggplant cubes, prepped into bite-sized pieces
- 1.5 cups warm spiced chickpeas and crispy pita, washed and trimmed
- 1 cup garlic-tahini yogurt and sizzled pine nuts
- 1 medium onion and 3 cloves garlic, finely minced with pomegranate molasses drizzle
- 1.5 tbsp traditional Lebanon seasoning (sumac, cumin, dried mint, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and pomegranate molasses drizzle for 2–3 minutes until softened and fragrant.
- Add golden roasted eggplant cubes and warm spiced chickpeas and crispy pita along with sumac, cumin, dried mint, garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with garlic-tahini yogurt and sizzled pine nuts and serve straight from the skillet.