Eggplant and Chickpea Fatteh | With Crispy Pita

Preheat the oven to 200 °C and line a baking sheet with parchment paper. Cut the eggplant into 2 cm cubes, toss with 2 tablespoons of extra virgin olive oil, a pinch of salt, and black pepper. Spread out on one half of the baking sheet.

Cut or tear the pitas into bite-sized pieces, toss with 1 tablespoon of olive oil, and place on the other half of the baking sheet. Bake everything for about 15–20 minutes, until the eggplant is tender and golden brown, and the pita pieces are crispy.

Heat a little olive oil in a pan, add the rinsed and drained chickpeas and ground cumin. Toast over medium heat for 3–4 minutes until warmed through and fragrant, then season with salt to taste.