Eggplant Fatteh

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toss the cubed eggplant with the oil, salt, sumac, paprika. Spread on baking sheet and roast in a preheated oven (or an air fryer) for 30 minutes, tossing halfway through, until golden brown.

Step 2

Toss the pita with the oil and zaatar. Spread on a baking sheet and toast in a preheated oven (or an air fryer) for 10 minutes, tossing halfway through, until golden and crisp.

Step 3

Mix together all the ingredients for the yogurt sauce and store in the fridge.

Step 4

Heat the oil over medium. Add the garlic and sautée for a minute. Add the tomato paste and cook for another minute. Mix in the water, pomegranate molasses and salt. Stir in the roasted eggplant and chickpeas. Set aside to cool.

Step 5

Heat some more oil over medium. Add the chopped almonds and cook for 1-2 minutes, until golden.

Step 6

Assemble before serving; spread a layer of the eggplants, drizzle with some of the tahini sauce, sprinkle some toasted pita with extra tahini and top with the almonds, parsley and pomegranate seeds.

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