Ingredients
1KG eggplants
1 tin chickpeas (14oz)3 medium tomatoes grated
2 Tbs chopped coriander
1 full tsp tomato paste
1 Maggie vegetable cube
2 Pitta bread (Arabic bread)
4 Teacups yogurt
2 Tbs mayonnaise
1 Large clove garlic crushed
2 full Tbs roasted pine nuts
1 Tbs white vinegar
1 tsp salt or to taste
1 tsp olive oil
3 Tbs oil for frying tomatoes
Method
1. Wash the eggplants, cut into cubes, (do not remove skin) Pat dry.
Deep fry until golden brown drain and keep aside.2. Fry tomatoes in a deep wide pan over medium heat for 10 mins. Add tomato paste, vegetable cube, vinegar, chickpeas, coriander and the fried eggplants. Mix and cook over low heat for 2 mins. Keep aside.
3. Slice the Arabic bread and bake in a moderate oven until golden brown, when done break into pieces. Keep aside.
4. In a bowl, mix the yogurt, mayonnise and garlic.
5. Place the eggplant mixture in a shallow. Assemble just before serving to the bread does not go soggy.
To assemble:-
Sprinkle the pieces of bread on eggplant mix, a tsp of pine nuts. Pour yogurt mixture over eggplan and garnish with the remaining pine nuts and some corrinader leaves. Drizzile with the olive oil.
You could prepare the night before and assemble on the day!
Enjoy
Fakhriya
