Eggplant and Potato Fatteh Salad - Rouba Shahin Middle Eastern Cooking

Ingredients

• 3 tablespoons ghee
• 2 large pocket Arabic bread- cut into 2-3 cm squares
• ½ cup of olive oil
• 1 large eggplant, cut into bite-size pieces
• 2 medium potatoes, cut into bite-size pieces
• salt and pepper to taste
• 1 can of chickpeas, drained and rinsed (410 grams)
• 1 cup of corn kernels
• 10-15 cos lettuce, shredded
• 2 tablespoons of olive oil or ghee
• ¼ cup of pine nuts
• 1 cup of Greek style natural yogurt
• 2 garlic cloves crushed
• 2 tablespoons of tahini (hulled)
• 2-3 tablespoons cold water
• Salt to season