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Baalbek (Lebanon)
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Main course
Vegetarian
Food Flavour DNA
Nutritional Values
550kcal
14gProtein
60gCarbs
28gFat
12gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🌾 Gluten
🥛 Dairy
Fattat Batinjan
How to order / say it
Say it
فتة باذنجان — [fat-tat bat-in-jan]
Order
I'd like Fattat Batinjan, please.
Locally
أريد طلب فتة باذنجان، من فضلك.
Say locally
Layers of eggplant, toasted pita, and yogurt sauce.
Why try it?
A reflection of Baalbek's cultural intersection, Fattat Batinjan showcases diverse flavors from the region, uniting traditional tastes in a comforting dish.
How it tastes
Creamy and tangy with layers of soft eggplant and crunchy bread, the dish is heightened by a garlicky yogurt sauce and a sprinkle of fragrant sumac.
Origin & History — first documented: 1950
Baalbek's Fattat Batinjan emerged in the mid-20th century as locals combined simple, traditional ingredients—often frugal items during tougher times—into a rich and satisfying meal. Its popularity grew in family gatherings and festive occasions.
Recipe
Ingredients
- 🥕 500 g eggplants
- 🌾 2 pieces pita bread
- 🥛 200 ml plain yogurt
- 🧄 3 cloves garlic
- 🧂 10 g sumac
- 🫒 100 ml olive oil
Method
- 1 Grill eggplants until tender.
- 2 Toast pita bread and cut into squares.
- 3 Layer eggplant and bread, topping with yogurt sauce and sumac.
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