Fatteh Batinjan (Roasted Aubergine, Crisp Pitta and Garlic Yoghurt)

Ingredients

• 3 aubergines
• 6 tbsp olive oil
• 4 pitta breads
• 400 g chopped tomatoes
• 1 tsp ground cumin
• 400 g tinned chickpeas
• 500 ml natural yoghurt
• 2 tbsp tahini
• 2 garlic cloves
• 1 tsp dried mint
• 15 g butter
• 40 g pine nuts

Method

1. 1

   Heat the oven to 220C (200C fan, gas 7). Cut the aubergines into 3cm cubes, toss with 5 tbsp olive oil and 1 tsp salt and roast for 25 minutes until golden and soft. For the last 8-10 minutes, bake the pitta breads, torn into pieces and tossed with the remaining 1 tbsp oil, on a separate tray until crisp.

2. 2

   Meanwhile, simmer the chopped tomatoes with the cumin, drained chickpeas and ½ tsp salt for 10 minutes until thick, then fold in the roasted aubergine.

3. 3

   Whisk the natural yoghurt with the tahini, crushed garlic, dried mint and ½ tsp salt.

4. 4

   Melt the butter in a small pan and fry the pine nuts for 2-3 minutes until golden.

5. 5

   Spread the crisp pitta in a wide dish, spoon over the hot aubergine and chickpeas, then the yoghurt, and finish with the pine nuts and their butter. Serve straight away.