Prep time Start to finish: ½ an hour
Aubergine, 1 large, diced into 2cm cubes
Chickpeas, 1 tin, drained
Ground cumin, ½ tsp
Ground coriander, ½ tsp
Fresh coriander, 4 sprigs, roughly chopped
Pita bread, ideally the thinner variety, 4 rounds chopped into 5 cm pieces
Pine nuts, 100g
Garlic, 2 cloves, minced
Tahini, 1 tbsp
Full fat Greek yoghurt, 200ml
Pomegranate, ½, seeds separated from the pith
Fresh mint, 3 sprigs
Vegetable oil, 300ml for shallow frying
Salt, as needed
Fry the aubergine in oil in batches until soft and golden. Return to the pan and season with salt, add in half the garlic, the ground coriander and cumin. Keep stirring until the garlic becomes very fragrant. Add in the chickpeas and stir to coat. Check the seasoning. Remove from the heat and allow to cool a little.
Heat the vegetable oil in a large frying pan and fry the pita in batches until crispy and golden. Drain on kitchen towel and season with salt. Alternatively, you can baste in oil and bake in the oven at 180 degrees C until crispy. Set aside and store in an airtight container until ready to use.
In a frying pan, on a medium heat, toast the pine nuts until golden and fragrant. Add in a small knob of butter and a pinch of salt and continue cooking for another minute. Tip into a bowl. Place the pan back on the heat and add in the remaining butter. Cook till melted and then keep cooking until it starts to turn a dark golden. Once this stage is reached remove from the heat and tip into a heat proof container.
Combine the remaining garlic with the yoghurt, tahini, and juice of the lemon. Season with salt.
To serve spread the pita crisps on the bottom of a large platter. Top with the chickpea and aubergine mix, then the tahini yoghurt, then the brown butter, the pine nuts and finally garnish with the mint leaves and pomegranate seeds. Tuck in and enjoy sharing this breakfast feast with your friends and family.
The pine nuts, Greek yoghurt and tahini were supplied by Meats and Eats. Find them at meatsandeats.com.mt