Spiced eggplant and chickpea fatteh recipe | Gourmet Traveller

Ingredients

• 2 Lebanese pita bread
• 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
• 1 tsp ground sumac
• 1 red onion
• 2 tsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tbsp each coarsely chopped flat lead parsley, mint and coriander
• Toasted pine nuts and Aleppo pepper (see note), to serve
• Spiced eggplant and chickpeas
• 2 eggplants (450gm each), trimmed, cut into 2cm pieces
• 400 gm can chickpeas, drained and rinsed, dried
• 1 tsp each ground cumin, smoked paprika and ground allspice
• Yoghurt sauce
• 420 gm (1½ cups) natural yoghurt
• 2 tsp lemon juice
• 1 garlic clove, finely chopped
• 2 tsp honey
• 2 tsp hulled tahini
• ½ tsp ground cumin