Roasted eggplant, tomato and chilli with pita chips

I was looking for a quick appetiser for a few friends who were coming over. This is the recipe I came across. It is super simple, and my guests loved it.

This is a modern twist on Middle Eastern flavours, pita bread, eggplant and tahini. Here they are separated more for visual impact than anything else. The appetiser is superb, the pita has crunch, the roasted eggplant adds a sweet, earthy flavour, the tomatoes add freshness, and the tahini-yoghurt is creamy and delightful. These are so easy to eat,

This is a relatively new cookbook in my library. It is filled with contemporary Arab recipes, each one a delight, like this one. Each recipe has an introduction that pr, precedes it, explaining the origins of the dish and its history, something I enjoy about reading and cuisine, I have so much to learn about. It's a wonderful cookbook, one you'll see me cook from again.

For more recipes from this cookbook, click here.

Ingredients:

2 eggplants, cut into 1-inch cubes

2 tablespoons olive oil

Salt, to taste

1/2 teaspoon pepper

2 tomatoes, diced

1 chilli, minced

Salt, to taste

1/2 cup Greek yoghurt

1 clove garlic

1 tablespoon tahini

Salt, to taste

Juice of 1/2-1 lime

Heat the oven to 375°F.

Toss the eggplant cubes in olive oil, salt and pepper until well coated. Layer them on a lined baking sheet and roast until very soft, about 20 minutes. Remove, cool and set aside.

While the eggplant is roasting, toss the tomato, chilli and salt together. Marinate for at least 30 minutes.

Mix in the yoghurt with the garlic, tahini, salt, and lime juice. Taste for tartness and salt. Set aside,

When you're ready to serve, layer the pita chips on a platter. Add pieces of the eggplant alternated with the tomatoes. Top with blobs of yoghurt sauce. Serve immediately before the pita chips get soggy.