If you prefer, replace one of the aubergines with two courgettes or add a layer of fried caramelised onion.

• Preheat oven to 180°C.
• Arrange the pita and aubergine pieces in two separate trays.
• Sprinkle them both with olive oil, season with salt and pepper, and char and roast in oven or under the grill for 10 minutes or more until golden brown. Keep an eye on the pita so it doesn’t burn.
• Place the pita slices on a serving plate, sprinkle over the chickpeas with a little of their liquid, top with the aubergine cubes, garlic, tahini, yogurt and finish with the roasted pistachio and almonds, herbs and sumac.
• Serve immediately.

Find more of Orly’s recipes at sirpele.blog

First published in the JC July 17 2020