Use the right yoghurt – one with plenty of creaminess and tang – and this fetteh is perfect comfort fodder for your belly.
2 tbsp vegetable oil
1 small eggplant, cut into 5cm cubes
1 red onion, peeled, chopped
2 garlic cloves, peeled, sliced
2 large pita bread
1½ cups plain yoghurt
2 garlic cloves, crushed
1 x 400g tin chickpeas, rinsed thoroughly
juice and zest of ½ lemon
4 tbsp chopped fresh mint
1 heaped tbsp tahini
1 tsp paprika
1 tsp ground cumin
¼ cup pistachio kernels, roughly chopped
¼ cup almonds, roughly chopped
1. Preheat the oven to 175C.
2. Add the oil, eggplant, onion and garlic to a roasting dish and toss to coat. Roast, shaking the dish occasionally to prevent the garlic catching, for about 30 minutes or until golden.
3. Toss the topping ingredients together in a small bowl. Set aside.
4. Combine the yoghurt and crushed garlic in a bowl then add to a saucepan with the chickpeas. Season with salt and pepper. Place over low heat and cook until chickpeas are warmed through (about one minute). Be careful to keep the heat on low so that the yoghurt mixture doesn't separate. Add the roasted eggplant mix and stir until just coated, then stir through the lemon juice, zest, mint and tahini.
5. Add your pita breads to the oven for 1 to 2 minutes or until just crisp. Break the pita into pieces and use it to line four bowls. Spoon the chickpea-eggplant mixture into the bowls and finish with a generous spoonful (about 2 tablespoons per serve) of the topping and serve.