HEALTHY FATTEH WITH EGGPLANTS

Ingredients for 6 servings:

• 1 large eggplant
• ½ cup olive oil
• 1 tsp salt
• 1 tsp sumac
• ½ tsp paprika
• 2 cups zero fat plain yogurt
• ½ cup tahini
• 1 garlic clove
• Juice of ½ Lemon
• ¼ tsp salt
• ¼ cup blanched almonds
• 2 tbsp olive oil
• ¼ cup parsley, finely chopped
• ¼ cup pomegranate seeds (optional)

Instructions:

For the Eggplant

• Preheat oven to 220C.
• Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. Coat all pieces well.
• Lay eggplant in one later on a lined baking sheet and bake in the oven for 30 mins.

For the Sauce

• Add the yogurt to a bowl and whip to smooth with a fork. Add in all other ingredients and mix well

For the Garnish

• In a pan, sautee the almonds in the olive oil until golden brown, stirring constantly.
• Finely chop the parsley and peel the pomegranate if necessary.

For the Layering

• Bake arabic bread in the oven until crunchy.
• Layer the Fatteh just before serving by laying baked arabic bread at the bottom, then the eggplant, sauce, and garnish.