Ingredients:
⦁ 2 eggplants, diced
⦁ 1 cup of natural yogurt
⦁ 2 cloves garlic, minced
⦁ 1/4 cup tahini
⦁ 2 pita breads, toasted and chopped
⦁ 1/4 cup cooked chickpeas
⦁ 1/4 cup pomegranate (optional)
⦁ Olive oil
Instructions:
⦁ Roast the eggplant cubes in olive oil until tender.
⦁ Mix the yogurt with the tahini, garlic and a pinch of salt.
⦁ Place the pita bread pieces, roasted eggplant and chickpeas on a plate. Top with the yogurt mixture and garnish with pomegranate.
