Roasted Eggplant Fatteh (Vegetarian)

Ingrédients

• 1 large eggplant
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp sumac
• 1/2 tsp paprika
• 4 8" Round Pita breads
• 1/4 cup olive oil
• 2 tsp sumac
• 2 cups plain yogurt
• 1/2 cup tahini
• 1 garlic clove
• 1/2 Lemon (juiced)
• 1/4 tsp salt (or to taste)
• 1/4 cup slivered almonds or pine nuts
• 2 tbsp olive oil
• 1/4 cup parsley (finely chopped)
• 1/4 cup pomegranate seeds (optional)

Préparation

1. 1

   --- For the Eggplant ---

2. 2

   Preheat oven to 425F

3. 3

   Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. Coat all pieces well.

4. 4

   Lay eggplant in one later on a lined baking sheet (use 2 if necessary) and bake in the oven for 30 mins at 425F. Note: You can also air fry the eggplant at 380F for 20-23 minutes.

5. 5

   --- For the Pita ---

6. 6

   Cut the pita into 1 inch squares (similar size to eggplant) and coat well with the olive oil and sumac

7. 7

   Lay them in one layer on a lined baking sheet and bake for 10-12 mins at 425F until golden OR fry in a non stick pan on the stove in batches (don't overcrowd) and continue stirring until golden

8. 8

   --- For the Sauce ---

9. 9

   Add the yogurt to a bowl and whip to smooth with a fork. Add in all other ingredients and mix well

10. 10

    Add a bit of water to thin out the sauce if necessary and taste and adjust

11. 11

    --- For the Garnish ---

12. 12

    In a pan, fry the almonds or pine nuts in the olive oil until golden brown, stirring constantly

13. 13

    Finely chop the parsley and peel the pomegranate if necessary

14. 14

    --- For the Layering ---

15. 15

    Layer the Fatteh just before serving by laying the pita at the bottom, then the eggplant, sauce, and garnish.