Eggplant Fatteh with Lemony Yogurt

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While I was in Dubai, I had the pleasure of cooking with Basil at YAVA restaurant, where I discovered this
beautiful version of eggplant fatteh. In Levantine cooking, fatteh brings together layers of crisp bread,
vegetables and cool yogurt. Basil’s version begins with golden eggplant and crispy pita, followed by
lemony garlic yogurt and sizzling coriander butter. Finished with pine nuts and fresh pomegranate, every
spoonful is warm, cool, creamy and crunchy.

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Ingredients for the eggplant and pita layer:

  • medium eggplants, cut into cubes
  • 2 pita breads, cut into pieces
  • Neutral oi…………….

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