Ingredients
4 Large eggplants
3 cups Yoghurt
4 rounds Pitta or Arabic bread
2 tablespoons Tahini
1/2 cup Lemon juice
4 cloves Garlic
2 tablespoons Pomegranate Mollasses
1 cup Canola oil
1 tablespoon Butter
1 tablespoon Chopped parsley
2 tablespoons Pine nuts
2 tablespoons Pomegranate Jewels
1 teaspoon Salt
Preparation
Cut eggplants into cubes (about 1/2 inch thick), season generously with salt and leave over a paper towel to sweat for at least 30 minutes.
Heat canola oil in a pan over high heat, until the oil reaches around 350 - 350 degrees F. Once heated, deep fry eggplants in oil until cooked through on the inside and crispy on the outside. Spoon onto paper towel to cool.
While the eggplants cool, cut pita bread roughly into 1/2 inch squares (best way to do this is using scissors). Using the same oil as the eggplants, deep fry the bread until brown and crispy. Set aside on paper towel to cool.
While the fried eggplants and bread are cooling, pour yoghurt in a large bowl and whisk through to create a smooth, silky texture (1-2 minutes). Once smooth crush in the garlic cloves, and add in tahini sauce, pomegranate molasses, lemon juice, and salt. Taste and adjust ingredients as preferred.
In a large shallow serving bowl or a large Pyrex tray, place the fried bread on the bottom of the bowl or tray, followed by the eggplants on top. Pour over the yoghurt, covering both the bread and eggplants.
For the final step before decorating, heat the butter in a small sauce pan over medium heat. Once melted, pour in the pine nuts and fry until golden brown, then pour the butter/pine nut mixture over the yoghurt.
Top with chopped parsley and pomegranate jewels. Serve immediately.
