Fattet Battenjen

Ingredients

• 2 pounds eggplant (about 4 medium)
• 1 tablespoon sea salt
• 2 cups vegetable oil
• 4 cups whole yogurt
• 2 tablespoons tahini
• 1 lemon, juiced
• 3 cloves garlic, crushed into a paste
• 1 teaspoon pomegranate molasses
• 1 teaspoon sea salt
• 2 pita loafs, cut in about 1-inch equal squares and toasted
• 2 cups chickpeas with liquid from the can
• 1 teaspoon sea salt
• 1 teaspoon ground cumin, plus a pinch
• 1/2 cup fresh parsley, chopped
• 1 teaspoon paprika
• 2 tablespoons pomegranate seeds
• 2 tablespoons sundried cranberries
• 1 tablespoon unsalted butter, melted
• 2 tablespoons pine nuts, toasted
• 3 to 4 mint leaves, for garnish (optional)

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