Ingredients
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2 medium eggplants, cubed eggplants2 medium eggplants, cubed
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1 can (15 oz) chickpeas, drained and rinsed chickpeas1 can (15 oz) chickpeas, drained and rinsed
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2 whole wheat pita breads, torn into bite-sized pieces whole wheat pita breads2 whole wheat pita breads, torn into bite-sized pieces
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1 cup unsweetened vegan yogurt (coconut or almond-based preferred) vegan yogurt1 cup unsweetened vegan yogurt (coconut or almond-based preferred)
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3 tbsp tahini tahini3 tbsp tahini
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1 large garlic clove, minced garlic1 large garlic clove, minced
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2 tbsp lemon juice lemon juice2 tbsp lemon juice
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1 tbsp pomegranate molasses pomegranate molasses1 tbsp pomegranate molasses
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1 tsp smoked paprika smoked paprika1 tsp smoked paprika
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1/4 cup fresh parsley, chopped fresh parsley1/4 cup fresh parsley, chopped
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1/4 cup fresh mint leaves, chopped fresh mint leaves1/4 cup fresh mint leaves, chopped
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2 tbsp olive oil olive oil2 tbsp olive oil
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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1/4 cup pomegranate seeds (optional, for garnish) pomegranate seeds1/4 cup pomegranate seeds (optional, for garnish)
Directions
Layer the toasted pita first, then pile on the caramelized eggplant and crispy chickpeas. Spoon over the creamy tahini-yogurt sauce, finish with a tangy drizzle of pomegranate molasses, and scatter with fresh herbs and pomegranate seeds for a stunning, crowd-pleasing dinner. For a gluten-free version, use gluten-free pita. Adjust the garlic and lemon in the yogurt sauce to your taste. Leftovers keep well, but assemble just before serving for best texture.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). |
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2
Done
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Spread the cubed eggplant on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt, pepper, and smoked paprika. Toss to coat. |
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3
Done
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On a separate baking sheet, spread pita pieces. Drizzle with 1/2 tbsp olive oil and a pinch of salt. |
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4
Done
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Roast eggplant and pita in the oven for 20 minutes, flipping halfway through, until eggplant is golden-brown and pita is crisp. |
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5
Done
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Meanwhile, heat the remaining 1/2 tbsp olive oil in a skillet over medium heat. Add chickpeas, cumin, and a pinch of salt. Sauté for 5-7 minutes until chickpeas are golden and slightly crispy. Set aside. |
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6
Done
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In a bowl, whisk vegan yogurt, tahini, lemon juice, minced garlic, a pinch of salt, and 2 tbsp water until smooth and creamy. |
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7
Done
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To assemble, layer toasted pita on a serving platter. Top with roasted eggplant and chickpeas. |
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8
Done
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Drizzle generously with tahini-yogurt sauce and pomegranate molasses. |
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9
Done
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Finish with chopped parsley, mint, and pomegranate seeds. Serve immediately. |
