Fattet Betenjan Eggplant and Yogurt Salad

Ingredients

• 5 cups water, or as needed
• 2 tablespoons salt
• 3 medium eggplants, peeled and cut into 1/2-inch cubes
• 4 (6 inch) pita bread rounds
• 1 cup vegetable oil for frying, or as needed
• 3.25 cups plain yogurt
• 0.25 cup mayonnaise
• 0.5 medium lemon, juiced
• 3 cloves garlic, minced, or more to taste
• salt and ground black pepper to taste
• 2 tablespoons oil
• 0.25 cup sliced almonds
• 1 head romaine lettuce, thinly sliced
• 1 (29 ounce) can chickpeas, drained

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag