INFORMATION
INGREDIENTS
INSTRUCTIONS
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. 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. 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. 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. 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. Serve immediately as the bread will turn soggy.
Ingredients
Directions
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. 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. 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. 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. 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. Serve immediately as the bread will turn soggy.
