Recipe: Beef & eggplant fatteh | Style at Home

Ingredients

• 4 pita breads, split open and cut into nacho-sized triangles
• 2 cups plain whole milk Greek yogurt
• 5 tbsp tahini, at room temperature
• 3 tbsp freshly squeezed lemon juice
• 2 cloves garlic, peeled and minced
• 2 to 4 tsp kosher or sea salt, or to taste, divided
• 3 tbsp olive oil
• 3/4 cup finely chopped onion
• 3⅔ cups cubed eggplant
• 2 tsp each: cumin and coriander
• 1 tsp Aleppo pepper or paprika, plus more for sprinkling
• 1 lb extra-lean ground beef
• ⅓ cup pomegranate seeds, for garnish
• ⅓ cup toasted pine nuts, for garnish
• 1 tbsp finely shredded mint leaves