Halal Chickpea and Eggplant Fatteh (Lebanese Style)

• 1 large eggplant, cubed
• 2 (15 oz) cans chickpeas, drained
• 2-3 pita breads, torn into pieces
• 2 cups plain yogurt (full-fat Greek-style)
• 2-3 garlic cloves, minced
• 2 tbsp tahini
• Juice of 1 lemon
• Olive oil, salt, cumin, paprika
• Toppings: toasted pine nuts or almonds, pomegranate seeds, chopped parsley

1. 1Preheat oven/air fryer to 400°F. Toss eggplant cubes with oil, salt, and cumin; roast 20 minutes until tender. Toast pita pieces until crispy.
2. 2Warm chickpeas in a pan with a little oil, garlic, and spices.
3. 3Mix yogurt with garlic, tahini, lemon juice, salt, and a splash of water for sauce.
4. 4Layer in bowls or a dish: crispy pita, warm chickpeas, roasted eggplant, yogurt sauce. Top with nuts, herbs, and pomegranate. Serve immediately.

Nutrition values are estimates.