Preparation
- Preheat the oven to 220°C, fan 200°C, gas 7. Carefully split the pitta in half horizontally, then place the halves on 1-2 large baking trays. Bake for 4-5 minutes on each side or until crisp. Set aside to cool, then break into pieces.
- Meanwhile, toast the almonds in a large non-stick frying pan until golden, then set aside. Cut the aubergines into 2-3cm chunks. Heat 1 tbsp of the oil in the same pan and fry the aubergines over a medium-high heat for 8-10 minutes, tossing regularly, until deep golden and tender. Transfer to a plate and season. Add the remaining oil to the pan, tip in the meat-free mince with a pinch of salt and fry, stirring occasionally, for 6-8 minutes until browned. Stir in the cumin, then return the aubergine to the pan and cook for a final 2 minutes.
- While the mince is cooking, crush the garlic clove and finely chop the dill. Mix together the yogurt, lemon, garlic and dill. Season and set aside.
- To assemble, arrange half the pitta on a large serving platter. Top with half the spiced mince and aubergine mixture, then spoon over a third of the garlicky yogurt. Repeat the layers, finishing with the remaining two-thirds of yogurt. Scatter over the pomegranate seeds, toasted almonds and mint leaves or extra dill to serve.
Inspired by Middle Eastern fatteh, this abundant sharing-style vegan main layers crispy pitta chips, spiced aubergine and meat-free mince with garlicky yogurt and pomegranate seeds.