Fattah with Eggplant and Chicken (فتة الباذنجان والدجاج)

Fattah with Eggplant and Chicken (فتة الباذنجان والدجاج)

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فتة الباذنجان والدجاج ـ عربي

01 02 05 04


  • 1 cup of white rice cooked in a regular way with salt and water.
  • To prepare the chicken::
    • 2 chicken breasts cut into small and thin pieces
    • 2 tbsp. Mazola oil
    • ½ white onion chopped
    • 1 tsp salt
    • ¼ tsp black pepper
    • ¼ tsp cumin
  • To prepare the eggplant:
    • 2 eggplant peeled and cut into small cubes
    • 1 cup flour
    • Salt
  • To prepare the sauce:
    • 2 cups yoghurt
    • ½ cup tahini paste
    • 1 tsp salt
    • ¼ tbsp. garlic minced
  • For the topping:
    • Pita bread chips
    • Parsley, chopped
    • Pine nuts
    • Oil to fry


  1. To prepare the chicken:
    • Sautee the onion in oil then add chicken, salt and spices.
    • Stir then cover and let it cook until chicken is tender.
  2. To prepare the eggplant:
    • Sprinkle salt on the eggplant cubes let set on kitchen towel for 15 minutes.
    • Put flour in a bowl, add the eggplant and mix to cover the eggplants with the flour.
    • Fry the eggplant in the heated oil.
  3. Fry the pine nuts for a few seconds, don’t burn.
  4. To prepare the tahini sauce: mix yoghurt, tahini, garlic and salt. You can add a little water to it if sauce is too thick
  5. In a serving plate layer everything: cooked rice then eggplant, chicken, tahini sauce, bread chips parsley and last is the pine nuts.


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