Sufra Dayma:

Lebanese Aubergine Fattah

By Moushira Abdel-Malek

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Serves 6

Ingredients:

1 medium aubergine (peeled in stripes, diced)

2 green spring onions (chopped with stems)

1 kg yoghurt

3 leaves pita bread (squared finely by scissors)

1/4 cup parsley leaves (finely chopped)

1 tsp crushed garlic

1/2 cup fresh lemon juice

1 cup boiled, drained chick peas

Salt + Summa'

Oil for deep frying

Method:

Deep fry bread squares in oil until golden. Remove with a slotted spatula on kitchen paper. Deep fry aubergine in same oil, to golden. Remove with a slotted spatula on kitchen paper. In a large deep bowl, combine aubergine, onion, parsley, chick peas and half the quantity of lemon juice. In another deep bowl, combine yoghurt, garlic and the remaining quantity of lemon juice. Add salt to taste in both mixtures. Stir to combine salt. In a large deep serving dish, add a layer of the aubergine mixture. Sprinkle some summa'. Add a layer of fried bread. Cover with yoghurt mixture. Sprinkle some more summa' over yoghurt. Repeat layering in same order, until mixtures are finished. Serve immediately with grilled or barbecued meat or chicken.