Fatteh de Berenjena

Ingredientes

• 1 Large Eggplant, cut into 1-inch cubes
• 1/3 cup Olive oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Garlic Powder
• 2 Pitas, split in half, each half cut into 1 inch squares
• 1/4 cup Olive oil (You may need a bit more but start with 1/4 cup.)
• 1 tsp Salt
• 1.5 cups Plain Yogurt
• 1/2 cup Tahini Paste
• 4 Garlic cloves, crushed
• 1/2 Large Lemon's juice
• Salt to taste
• Parsley, chopped
• 2 tbsp Ghee
• 1/4 cup Slivered Almonds or pine nuts
• 1/4 cup Pomegranate Arils, optional

Preparación

1. 1

   Preheat the oven to 425 F.

2. 2

   Toss the eggplant in olive oil, salt, pepper, and garlic powder. Make sure the eggplant is well-coated and avoid over-crowding the pan. Bake for 25-30 minutes until golden brown and tender.

3. 3

   At the same time, prep the pita chips by cutting the pita, tossing it in olive oil and salt and bake for 10-15 minutes until browned and crisp. Make sure they are in a flat layer and not overcrowded in the pan.

4. 4

   Meanwhile, make the sauce by adding the yogurt to a bowl and whipping it a few times until creamy smooth. To this, add the tahini paste, fresh lemon juice, fresh crushed garlic, and salt. Thin it out with drizzle of water until it is creamy thick yet pourable.

5. 5

   Toast the slivered almonds in ghee in a pan until lightly browned. Ghee has a lot of flavor that works well with this eggplant fatteh. You can use olive oil instead if you don't have any on hand.

6. 6

   To assemble, add a layer of pita chips in your desired serving dish followed by a layer of roasted eggplant. Top that off with the creamy yogurt sauce. Garnish with the toasted nuts and metled ghee over the top. Finish it off with fresh parsley and poemrganate arils (optional).

7. 7

   Enjoy right away!