Chicken and Roasted Eggplant Bowls with Sumac Pita Chips and Yogurt | RICARDO

Ingredients

• 4 ½ pitas, about 6 inches (15 cm) in diameter
• 2 tsp (10 ml) olive oil
• 1 ½ tsp ground sumac
• 1 lb (450 g) ground chicken
• 1 tsp dried oregano
• 1 egg
• ½ pita, finely chopped in a food processor
• 2 tbsp (30 ml) olive oil
• 1 eggplant, cut into large cubes
• 3 tbsp (45 ml) olive oil
• 2 garlic cloves, finely chopped
• 1 cup (250 ml) 11% plain yogurt
• 2 small English cucumbers, thinly sliced
• ½ cup (125 ml) store-bought hummus
• ¼ cup (35 g) olives, pitted and chopped (optional)
• ¼ cup (10 g) dill fronds (optional)
• ½ lemon, quartered (optional)