1. SetupPreheat the oven to 425°F. Chop the garlic and the parsley. Cut the lemon in half. Cut the pitas into pieces. Cut the eggplant into cubes.
2. Cook the eggplantSpread the eggplants on a baking sheet. Add the spice mix and drizzle with olive oil. Cook in the oven for 20-25 minutes.
3. Toast the pine nutsIn a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so that they do not burn.
4. Cook the pitasIn a pan over medium-high heat, add a drizzle of olive oil. Cook the pita pieces1-2 minutes on each side or until they're crispy and golden brown. Remove, place on paper towels, add the sumac and season with salt. Drain and rinse the chickpeas. Add to the pan and cook for 1-2 minutes, just to warm them up.
5. Make the sauceIn a bowl, combine the yogurt, the tahini, the garlic, the juice of half a lemon and 2 2P | 3 3P tbsp of water. Season with salt and pepper and mix well. Add a little more water if you want a thiner sauce.
6. Plate your dishAssemble the fatteh starting with the chickpeas. Add the crispy pitas, the eggplants and the yogurt sauce. Garnish with the pine nuts and the parsley. Fun fact: In the Arabic language, the word fatteh means crumb. Did you know that fatteh used to be prepared with crumbs of dry pita bread? There are several variations, but most fatteh include chickpeas, yogurt, garlic and crispy pita crumbs.Bon appétit!