Breadless Aubergine Fatte

The aubergine originated in China. When the Moors introduced it to Spain thy called it bathinjane which later became berejena in Spanish. At first people were weary of a fruit that looked like a nightshade and avoided it because they believed it poisonous. With time, it became the “Apple of Love” and prescribed as a powerful aphrodisiac. In Lebanon a saying goes that a good wife should be able to cook a different aubergine dish each day…  Which explain the vast  repertoire of aubergine based dishes, each as delicious as the next.  

Fattet batinjan a layered dish of fried aubergine slices, toasted bread and yogurt, is simple and tasty dish.  Fatte in Arabic is a ‘crumble or made of crumbs’ which refers to cut up pieces of bread. It is usually prepared with one base ingredient – such as vegetable, pulse or meat- and topped with fried or toasted pieces of bread followed by garlic yogurt and sprinkled with pine nuts.

In traditional fatte recipes, the aubergines are deep-fried.  I prefer brushing them with olive oil and roasting them. Aubergine fatte is often served next to kibbe or stuffed vine leaves. This bread-less variation is ideal for a gluten-free diet and makes a perfect summer dish.