Halal Eggplant and Chickpea Fatteh Casserole

• 2 eggplants, cubed and roasted
• 2 (15 oz) cans chickpeas, drained
• 3-4 pita breads, toasted and broken
• 2 cups plain yogurt mixed with 2 minced garlic cloves, tahini, lemon juice
• Olive oil, cumin, paprika, salt
• Toppings: toasted almonds/pine nuts, parsley, pomegranate

1. 1Roast eggplant cubes with oil, cumin, and salt at 425°F for 20 minutes. Warm chickpeas with spices.
2. 2Layer in a baking dish: toasted pita pieces, chickpeas, roasted eggplant.
3. 3Pour garlic-yogurt sauce over top. Bake 10 minutes at 375°F. Finish with nuts, herbs, and pomegranate. Serve warm.
4. 4*Nutritional Value (per serving, approx.): 410 calories, 17g protein, 58g carbs, 14g fat, 12g fiber.

Nutrition values are estimates.