Eggplant fatteh, aka fattet batinjan, is a delicious Levantine dish made with fried pita, fried eggplant, garlicky tahini yogurt, chickpeas, and toasted pine nuts.
Cut the eggplants into small cubes. Coat them with flour.
Fry the eggplants in frying oil. Remove with a slotted spoon to a paper towel. Fry pieces of pita bread. Boil the chickpeas until tender then drain.
Add garlic paste, tahini, yogurt, and parsley to a large bowl.
Mix together until combined.
Toast the pine nuts in ghee or butter. Set aside.
Layer the dish in this order: yogurt-tahini mixture, chickpeas, fried eggplants, fried crispy pita, toasted pine nuts, and another yogurt mixture layer.