Eggplant fatteh (vegan)

This is another fantastic Middle Eastern eggplant recipe that you'll want to make (and eat) again and again! I replaced the meat with tofu and the pine nuts (too expensive) with walnuts and it was met with enthusiasm by the eggplant lovers in my family. I hope you like it too!

Ingredients (serves 4)

- 1 large eggplant or 2 medium size eggplants, washed and cut into 2-3 cm thick cubes

- 1 package 500g organic extra firm tofu, rinsed and patted dry

- 1/2 cup walnuts, lightly toasted

- 1/2 cup pomegranate mollases

- 1 cup tomato sauce

- a handful fresh parsley, chopped

- 3 Tablespoons Tamari

- 1 teaspoon sumac

- 1 teaspoon Arabic pepper

- 1 Tablespoon oil (I used grapeseed), for frying the tofu

- 3 Tablespoons extra virgin olive oil

- sea salt and freshly ground black pepper, to taste

- 2 or more pita breads

- pomegranate arils, to garnish (optional but sooo good!)

- tahini sauce (click here for the recipe)

Line a large baking sheet with parchment paper, add the eggplant cubes and toss with the olive oil. Roast at 375F for about 25 minutes or until cooked through (the edges will be lightly charred and the inside soft). Heat remaining oil in a large saucepan and crumble in the tofu as finely as possible. Cook for about 5 minutes, stirring and breaking any remaining chunky pieces with a wooden spoon. Add in the Tamari, sumac, Arabic pepper and a good grind of black pepper. Continue cooking for another minute, until fragrant. Add in the eggplant, pommegranate mollases, tomato sauce and season with salt and pepper. Simmer for about 5 minutes, until the sauces come together, you shouldn't be left with too much sauce (if the tomato sauce you used is too watery, make sure to cook longer for more of the water to evaporate). Taste and adjust the seasonings (I added more Arabic pepper and sumac).

Using kitchen shears, cut the pita breads into triangles then place on a baking sheet and lightly toast them in the oven (about 4 minutes at 325F, keeping an eye on them as they can quickly burn).

Lightly toast the walnuts (or pine nuts if using), either on the stovetop or in the oven.

Assemble the fatteh on a serving platter or large plate: make a layer of the pita bites, add the eggplant-tofu mixture, a good scoop of tahini sauce, and top with the nuts, parsley and pommegranate arils. Dig in!