• Calories: 200-250 kcal
• Protein: 5-7g
• Fat: 12-15g
• Carbs: 15-20g

Nutritional values are estimates and can vary significantly depending on factors such as ingredient brands, portion sizes, and cooking methods.

• Prepare Eggplant: Cut eggplant into 1-inch cubes. Salt and let sit for 30 minutes. Rinse and pat dry. Fry in NOOR Sunflower Oil until golden brown. Drain.
• Make Tomato Concasse: Heat NOOR Sunflower Oil. Add onion and garlic, cook until softened. Add allspice, cumin, and tomato paste, cook briefly. Add tomatoes and pomegranate molasses. Simmer until thickened.
• Assemble Fatteh: Layer fried pita bread in a dish. Top with eggplant. Pour tomato concasse over. Drizzle with yogurt tahini. Garnish with mint, cilantro, and pomegranate seeds.