Name: Eggplant Fatteh
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 4 ounces (113 g) pita, homemade or store-bought, cut into 3/4-inch squares (2 cups), see notes; 1 1/2 cups strained (Greek-style) whole-milk yogurt (14 ounces; 396 g); 1 tablespoon (15 ml) tahini; 2 tablespoons (30 ml) lemon juice from 1 medium lemon; 2 medium cloves garlic (10 g), finely grated; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 large eggplants (about 40 ounces; 2 1/2 pounds); Kosher salt; 6 cups (1.4L) neutral oil, such as vegetable or canola, for frying; 3 tablespoons pine nuts or slivered almonds (about 1/2 ounce; 16 g); 2 tablespoons (30 ml) extra-virgin olive oil, for frying; Red pepper flakes, for garnish (optional); Pomegranate seeds, for garnish (optional); Chopped flat-leaf parsley, for garnish (optional)

1 Adjust oven rack to middle position and preheat oven to 350°F (175°C).

2 Arrange pita on a 13- by 18-inch rimmed baking sheet and bake, stirring occasionally, until crisp and beginning to darken, about 15 minutes.

3 Slice each eggplant in half lengthwise. Slice each portion of eggplant in half lengthwise again, then cut each strip into 2-inch cubes. Set cubed eggplant in a large colander set over a bowl or the sink, sprinkle generously with salt, and let stand until eggplant is dewy with water, about 1 hour.

4 Meanwhile, Prepare the Yogurt Sauce: In a medium bowl, whisk yogurt, tahini, lemon juice, garlic, and salt to combine. Refrigerate until ready to use.

5 Prepare the Garnish: Line a plate with paper towels; set aside. In a small stainless steel, carbon steel, cast iron, or nonstick skillet, combine 2 tablespoons olive oil and pine nuts over medium heat and cook, stirring constantly, until just lightly golden, 1 minute. Immediately remove nuts onto prepared paper towel–lined plate; set aside.

6 For the Eggplant: In a large wok, Dutch oven, or pot, heat 2 to 3 inches of oil until it registers 350°F (175°C) on an instant-read or clip-on thermometer.

7 Line a 13- by 18-inch rimmed baking sheet with paper towels. Place drained eggplant cubes onto paper towel-lined baking sheet and blot dry with paper towels.

8 Line a large plate with paper towels; set aside. Working in batches to avoid overcrowding, fry eggplant until deep golden brown, stirring occasionally, about 10 minutes. Adjust heat as necessary to maintain oil temperature. Using a slotted spoon or spider skimmer, remove eggplant to paper towel–lined plate and let drain. Return oil to 350°F (175°C) and repeat with remaining eggplant.

9 To Assemble: Arrange toasted bread on a large serving platter. Top with fried eggplant, followed by a thin layer of yogurt sauce. Garnish with toasted pine nuts, red pepper flakes, or pomegranate seeds, if using, and parsley. Serve immediately.