Chef Ousmand’s Simplified Fatteh Baba Ghanouj

For the dukkah

This Egyptian spice blend can be found at specialty grocers, but using freshly toasted nuts makes it much tastier. Use the extras from this recipe to mix with olive oil as a bread dip, sprinkle on roasted vegetables or as a flavourful crust for chicken.

1/4 cup plus 2 tbsp (90 mL) chopped walnuts 1/4 cup (60 mL) slivered almonds 3 t bsp (45mL) shelled pistachios 1/4 cup (60 mL) sesame seeds 1 tbsp (15 mL) coriander seeds 1 tbsp (15 mL) cumin seeds 1 tsp (5 mL) black pepper 1/2 tsp (2 mL) kosher salt

In a skillet over medium heat, toast walnuts, almonds and pistachios until fragrant and slightly golden. Let cool for 5 minutes. Place toasted nuts and spices in a food processor or spice grinder. Grind until it achieves a texture similar to coarse bread crumbs. Store in an airtight container.

Makes 1 cup.

For the baba ghanouj

This mashed eggplant dip is now mainstream enough that you can now find cans of it in the Middle Eastern section of grocers but homemade versions always taste better and have a stronger smoky flavour.

2 large eggplants (about 2lbs each) 1/4 cup (60 mL) tahini Juice of 1 lemon 3 minced garlic cloves 1/4 tsp (1 mL) ground cumin Kosher salt, to taste 2 tbsp (30 mL) chopped flat-leaf parsley Olive oil for garnish

Adjust oven rack to centre position. Turn on broiler. Line a baking sheet with aluminum foil. Poke eggplants all around with a fork to allow steam to escape while roasting. Broil eggplants, turning occasionally for 50 minutes to 1 hour, until eggplants become very soft all over and charred on all sides. Remove from heat and let cool for 15 minutes, or until cool enough to handle. Meanwhile, in a mediumsized mixing bowl, whisk together tahini, lemon juice, garlic, cumin and salt. Set aside.

Slice cooled eggplants in half lengthwise. Let any excess liquids drain out. Using a spoon, scoop out flesh and transfer to bowl of tahini mixture. Discard skins and excess liquid. Mash eggplant together with tahini mixture until a smooth, but still slightly chunky texture is achieved. Let cool to room temperature before stirring in chopped parsley and garnishing with a drizzle of olive oil. Serve immediately or refrigerate in an airtight container for up to 5 days.

Makes 3 cups.

For the fatteh

1 cup (250 mL) plain Greek yogurt

1/2 cup (125 mL) finely chopped fresh mint leaves, plus more for garnish

2 cups (500 mL) canned chickpeas, rinsed and drained

1/4 cup (60 mL) harissa sauce Hot chili powder or cayenne, to taste Kosher salt and pepper, to taste Canola or vegetable oil, for frying

4 whole thick Greek pitas or naan, sliced into quarters

4 whole thin Arabic pitas, sliced into eighths Sumac and zaatar, to taste

3 cups (750 mL) baba ghanouj Dukkah, for garnish Finely chopped flat-leaf parsley leaves, for garnish

In a small bowl, whisk together yogurt and chopped mint. Set aside. In another mixing bowl, toss together chickpeas and harissa sauce.

Add chili powder or cayenne for added heat.

Season with salt and pepper to taste. Set aside.

In a heavy-bottomed pot or deep skillet over medium-high heat, add enough oil to reach at least 1/2 inch (0.6 cm) deep.

In small batches, fry pita slices until crispy and golden brown, about 5 to 10 seconds per side.

Remove from oil and place on a plate lined with paper towel. Repeat with remaining pitas.

In a large mixing bowl, toss fried pitas with sumac, zaatar, salt and pepper until lightly coated. Set aside. Assemble dish by first arranging pitas in an even layer on a large serving platter.

Place dollops of baba ghanouj and mint yogurt around pitas. Sprinkle chickpeas on top. Garnish liberally with dukkah, chopped parsley and more mint. Serve immediately. Makes 8 to 10 servings.