Chicken and Eggplant Fatteh

Method

1. Preheat the oven to 200C. Spread the pitta triangles out on a large baking tray. Add the pine nuts to the tray and keep them in one area so its easy to separate them later. Toast in the oven for 10–15 minutes. Set aside.
2. Heat the oil in a large pan and add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Stir in the cumin, coriander and paprika. Add the cooked chicken and chick peas. Turn the heat down and continue to stir until the mixture is warm through. Taste to see if you want to add more salt or pepper then take off the heat.
3. To make the sauce: beat the yoghurt, lemon juice, garlic, tahini and salt together in a heatproof bowl that will later sit over a saucepan. Taste to see if you want any more salt.
4. Pour about 3cm of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the yoghurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly warm and looks a little thicker.
5. Arrange the crisp pitta triangles on a large round serving plate. Top with the aubergine-chicken mixture, followed by the yoghurt sauce. Sprinkle with a little more paprika, mint and toasted pine nuts.
6. VARIATIONS
7. Use beef or lamb mince instead of chicken, use silvered almonds instead of pine nuts.