Eggplant Fatteh
Eggplant Fatteh is my favorite form of gastrosolidarity. I recently read an incredible article written by @thaoeatworld discussing “Global Digital Gastrosolidarity for ❤️💚🖤🤍stine”.
Ingredients
Directions
- 1
Preheat oven to 425F. Toss the cubed eggplant, cherry tomatoes, and peppers in a bowl. Toss with olive oil and season with sumac, paprika, and salt.
- 2
Place on a lined baking sheet in an even layer and roast for 25-35 mins.
- 3
While roasting, heat 1/2 cup of vegetable oil in a small pot over medium-low heat. Once heated, add the cut pita, a handful at a time, and cook until golden brown (about 2-3 mins). Dry on a paper lined plate and repeat.
- 4
Make the yogurt sauce by combining yogurt, tahini, minced garlic, lemon, and salt. Taste and adjust seasoning if needed.
- 5
To assemble, place the crunchy pita on the bottom. Layer the roasted veggies on top, then spoonfuls of the yogurt sauce. Garnish with chopped parsley, pistachios, sumac.