INFORMATION

CategoryDifficultyIntermediateYields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

INGREDIENTS

 4 qts Eggplant, medium-sized cut into squares
 2 Pita bread or protein pita cut in squares and toasted
 ½ cup toasted Pine nuts
 2 ½ cups Greek Yogurt
 4 Cloves Garlic, minced
  cup Tahini
 To Taste Sumac
 To Taste Cinnamon
 3 tbsp lemon juice
 1 tbsp Pomegranate molasses
 1 can Chickpeas
 ½ cup Pomegranate seeds
 Salt and Black pepper to taste
 Olive oil
 Parsley or mint, chopped

INSTRUCTIONS

1

1.In the baking sheet cut the pita or protein pits bread by scissors into small squares, drizzle some of olive oil, bake until they become golden brown and crunchy.

2

2. Cut the eggplant into squares and lightly salt, mix together with olive oil and bake in the oven at 400F for 20 minutes or until lightly browned and crispy .

3

3. Meanwhile make the Yogurt sauce, mix together yogurt, tahini, lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.

4

4. In a deep serving dish or casserole, layer as follows: toasted bread then Eggplant, half the chickpeas, half the amount of Pomegranate seeds and half of the toasted pine nuts.

5

5. Spread the yogurt mixture all over the top and sprinkle sumac, a drizzle of pomegranate molasses and some of olive oil. Then garnish with chopped parsley or mint, and the rest of the chickpeas, pine nuts, pomegranate seeds.

6

6. Serve immediately as the bread will turn soggy.

Ingredients

 4 qts Eggplant, medium-sized cut into squares
 2 Pita bread or protein pita cut in squares and toasted
 ½ cup toasted Pine nuts
 2 ½ cups Greek Yogurt
 4 Cloves Garlic, minced
  cup Tahini
 To Taste Sumac
 To Taste Cinnamon
 3 tbsp lemon juice
 1 tbsp Pomegranate molasses
 1 can Chickpeas
 ½ cup Pomegranate seeds
 Salt and Black pepper to taste
 Olive oil
 Parsley or mint, chopped

Directions

1

1.In the baking sheet cut the pita or protein pits bread by scissors into small squares, drizzle some of olive oil, bake until they become golden brown and crunchy.

2

2. Cut the eggplant into squares and lightly salt, mix together with olive oil and bake in the oven at 400F for 20 minutes or until lightly browned and crispy .

3

3. Meanwhile make the Yogurt sauce, mix together yogurt, tahini, lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.

4

4. In a deep serving dish or casserole, layer as follows: toasted bread then Eggplant, half the chickpeas, half the amount of Pomegranate seeds and half of the toasted pine nuts.

5

5. Spread the yogurt mixture all over the top and sprinkle sumac, a drizzle of pomegranate molasses and some of olive oil. Then garnish with chopped parsley or mint, and the rest of the chickpeas, pine nuts, pomegranate seeds.

6

6. Serve immediately as the bread will turn soggy.

Fattet Bitanjan And Hummus (Eggplant and chickpea casserole)