Fire-Scorched Eggplant & Pomegranate Fatteh

Instructions

1. 1

   Turn your gas burners to medium-high. Place 2 whole medium eggplants directly on the grates. Let them char for about 15 minutes, turning every few minutes with metal tongs until the skin is entirely blackened, ashy, and the flesh has collapsed into a soft, sunken mess.

   15 min

   Tip: Do not be afraid of the fire. The eggplants need to look completely ruined on the outside to achieve that silky, smoky interior. If you lack a gas stove, place them directly under a high-heat broiler.

2. 2

   While the eggplants char, preheat your oven to 400°F (200°C). On a baking sheet, toss the torn 2 whole large pita breads with 3 tbsp olive oil and 1 tsp za'atar. Bake until deeply golden and shatteringly crisp, about 10 minutes.

   10 min

   Tip: Fatteh literally means 'crushed' or 'crumbs' in Arabic, referring to this essential crispy pita base. Don't pull them out early; they need to be sturdy enough to hold up to the yogurt.

3. 3

   In a medium mixing bowl, whisk together 1 cup plain whole milk Greek yogurt, 1/2 cup tahini, 2 cloves garlic, the juice of 1 whole lemon, and 1/2 tsp kosher salt. If it seizes or feels too thick, whisk in a tablespoon of ice water until it reaches the consistency of loose whipped cream.

   5 min

   Tip: The tahini-yogurt is the velvet blanket of this dish. It should be rich and garlicky but still pourable.

4. 4

   In a small saucepan, gently warm the rinsed 1 15oz can chickpeas with a small splash of water over medium-low heat just until heated through. Drain any excess liquid.

   5 min

   Tip: Fatteh is all about temperature contrasts. Warm chickpeas against the cool yogurt is pure magic.

5. 5

   Once the eggplants are completely charred and collapsed, transfer them to a bowl and cover tightly with plastic wrap or a plate. Let them steam for 5 minutes.

   5 min

   Tip: Steaming traps the residual heat and separates the blackened skin from the flesh, making peeling completely effortless.

6. 6

   Uncover the eggplants and carefully peel away the blackened skin, discarding it. Place the smoky, naked eggplant flesh on a cutting board, roughly chop it into chunks, and season lightly with a pinch of salt.

   5 min

   Tip: A little bit of stray char left on the eggplant is perfectly fine—it adds to the smoky narrative of the dish.

7. 7

   In a small skillet, melt 3 tbsp unsalted butter over medium heat until it begins to foam. Add 1/4 cup pine nuts and toast until golden and smelling incredibly nutty, about 3 minutes. Remove from heat immediately and stir in 1 tsp Aleppo pepper.

   5 min

   Tip: Watch the pine nuts like a hawk. They go from perfectly golden to burnt in seconds. The Aleppo pepper blooms beautifully in the hot residual butter.

8. 8

   Time to assemble: On a large, beautiful serving platter, scatter the crispy za'atar pita shards in an even layer. Spoon the warm chickpeas over the pita, followed by the chopped, smoky eggplant. Pour the garlic tahini-yogurt sauce generously over the top, letting it cascade down into the crevices.

   5 min

   Tip: Assembly must happen right before serving so the pita retains its spectacular crunch under the creamy yogurt.

9. 9

   Immediately spoon the hot, sizzling Aleppo pine nut butter over the yogurt. The contrast will make a beautiful sizzling sound. Shower the entire platter with 1 cup fresh pomegranate seeds and 1 cup mixed fresh herbs. Finish with an artistic drizzle of 1 tbsp pomegranate molasses.

   2 min

   Tip: The pomegranate seeds act as brilliant little jewels of acidity that cut through the rich tahini and butter. Scoop up a perfect bite immediately.