Eggplant Fatteh

What you’ll need:

• 8-9 SOF white eggplants, halved
• 1/2 cup olive oil
• 1 tsp salt
• 3 tsp sumac
• 1/2 tsp paprika
• Pita bread, cut into squares
• 2 cups plain yogurt
• 1/2 cup tahini
• 1 garlic clove
• 1 SOF lime, juiced
• 1/4 cup pine nuts
• 1/4 cup SOF parsley, finely chopped
• 2 tablespoons molasses 
• ¼ cup hummus, cooked
• Cherry tomato, spinach leaves, and scallions for garnish (optional)

What you’ll do:

1. Preheat the oven to 250C then tosses eggplants in olive oil, salt, sumac, and paprika. Coat all pieces well. Lay eggplant in one later on a lined baking sheet (use 2 if necessary) and bake in the oven for 30 minutes.
2. Bring the cut bread squares and either fry or bake; for baking, coat well with the olive oil and sumac then lay them in one layer on a lined baking sheet and bake for 10-12 minutes or until golden brown.
3. For the sauce, add the yogurt to a bowl and whip to smooth with a fork then add tahini, a pinch of salt, lemon juice, and minced garlic clove – mix well! Add a bit of water to thin out the sauce if necessary and taste and adjust
4. In a pan, fry the pine nuts and hummus in the olive oil until golden brown, stirring constantly.
5. Layer the Fatteh just before serving by laying the pita at the bottom, then the eggplant, sauce, and garnish on top – finish off with the molasses on top.