This Beloved Levantine Vegetable Dish Is Creamy Crunchy and Comforting

Ingredients

• 4 ounces (113 g) pita, homemade or store-bought, cut into 3/4-inch squares (2 cups), see notes
• 1 1/2 cups strained (Greek-style) whole-milk yogurt (14 ounces; 396 g)
• 1 tablespoon (15 ml) tahini
• 2 tablespoons (30 ml) lemon juice from 1 medium lemon
• 2 medium cloves garlic (10 g), finely grated
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 large eggplants (about 40 ounces; 2 1/2 pounds)
• Kosher salt
• 6 cups (1.4 L) neutral oil, such as vegetable or canola, for frying
• 3 tablespoons pine nuts or slivered almonds (about 1/2 ounce; 16 g)
• 2 tablespoons (30 ml) extra-virgin olive oil, for frying
• Red pepper flakes, for garnish (optional)
• Pomegranate seeds, for garnish (optional)
• Chopped flat-leaf parsley, for garnish (optional)

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