We loosely based this on a Nigella Lawson recipe, with substantial modifications: https://www.bbc.com/food/recipes/beef_and_aubergine_46108 First, we followed the beef and cubed eggplant recipe exactly, except for reducing the Aleppo pepper to ¼ tsp. Second, we loosely followed the tahini-yogurt recipe as follows: 3 mounded Tbsp plain Greek yogurt, 2 mounded Tbsp tahini, 2 minced garlic cloves, and the juice from 1 ½ lemons. Third, we toasted pita chips following this recipe instead: Third, we separately 2 roasted eggplant wedges, which we added as a layer to the fatteh: http://piglettedc.tumblr.com/post/143686120171/oven-roasted-eggplant-preheat-oven-to-450-cut Finally, we garnished with pomegranate arils, toasted pine nuts, and minced parsley. (Jan. 2019)
Cooking Adventures 