Levantine Aubergine Fatteh

Instructions

1. Slice your pitta into squares about an inch or 2.5 cm wide
2. Fry the pitta pieces in a pan for about 2 minutes until golden brown then drain on a paper towel-lined tray
3. Slice your aubergines into large chunks and fry for 4-5 minutes per batch until golden brown on all sides
4. Remove and let drain on a paper towel-lined tray. Season each aubergine with 1/4 teaspoon salt while still warm
5. Dice your onion into a medium-sized dice and add to a pot on medium heat with a tablespoon of butter or oil
6. Saute until translucent then add the chopped tomatoes and 1/2 cup of water
7. Cook for about 10 minutes then add 1 tbsp tamarind concentrate*
8. Add 1/2 a teaspoon of salt and a 1/4 teaspoon of pepper and mix together till well combined
9. Simmer on a low heat until thick
10. Add your yogurt to a mixing bowl and then add in the tahini paste
11. Grate or mince the garlic clove, then add 1/2 a teaspoon of salt, a 1/4 of a teaspoon of pepper, and the cayenne to the bowl
12. Add 4 Tablespoons of lemon juice and mix thoroughly. Taste for seasoning and add more lemon if required
13. Boil water and mix 1 tablespoon of water into the tahini sauce at a time till the sauce loosens up and becomes runny
14. To assemble, place your fried bread on a platter and then top with a 1/3rd of the tomato mixture
15. Add the fried aubergine on top in a pile
16. Top with remaining tomato sauce then add the tahini yogurt sauce on top
17. Garnish with some parsley, pine nuts, and pomegranate seeds
18. Serve and Enjoy