فتة الباذنجان

Cut the eggplant and potatoes into cubes, then fry them in oil.

Cut the Arabic bread, then fry it as shown in the video.

Prepare the yogurt sauce by mixing yogurt with tahini, lemon juice, garlic, salt, and pepper.

Prepare the filling: in a pan over heat, add the fat, then add the onion and stir.

Add the green chili pepper, then add the chickpeas, tomato paste, salt, black pepper, paprika, and water.

In a serving dish, place the bread, then the eggplant and potatoes, followed by the filling, and finally the yogurt sauce.

Garnish the dish with nuts, pomegranate seeds, parsley, and a little toasted bread.