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1
First, take out the yogurt and let it come to room temperature.
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2
Cut up the eggplant into medium sized cubes.
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3
Heat 1/2 cup olive oil in a shallow, wide, large pan on medium-high heat until a sprinkle of salt sizzles when you toss it into the oil.
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4
Add the eggplant into the hot oil, and fry them until golden brown.
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5
Try not to stir them too much.
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6
Turn them only occasionally to prevent smashing the pieces and allowing a crust to form.
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7
Then, remove the pan from the heat and remove eggplant from the oil.
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8
Set it aside and drain on a paper towel.
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9
Season with salt and pepper.
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10
In the same large pan, heat up 1 cup of canola oil on medium high heat.
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11
Test the heat of the oil by putting a crumb of bread in and make sure it starts sizzling right away before adding a pita.
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12
Using tongs, carefully slide the pita into the oil, one at a time.
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13
Fry until both sides are a golden brown.
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14
Remove the pita from the oil and drain on a paper towel.
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15
Repeat with the remaining pitas.
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16
Break up into pieces when cooled, and set aside.
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17
Remove excess oil from pan.
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18
Heat up the 3 tablespoons of olive oil on medium high heat.
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19
Add the ground beef, breaking it up into pieces.
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20
Let it get nice and brown, then add the onion and chopped garlic.
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21
Season with salt and pepper, to taste.
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22
Once the onions get softened, add the cans of crushed tomatoes and tomato sauce.
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23
Then, add the pomegranate molasses.
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24
It should taste a little tart.
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25
Mix and let these cook together for 6 minutes, on medium heat.
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26
Taste for salt and pepper, you may need to season again at this point.
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27
When its all cooked together and seasoned as you like, add the eggplant back into the pan.
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28
Carefully mix these together but make sure not to break up the eggplant too much.
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29
Let this cook for another 5 minutes.
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30
Taste for seasoning.
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31
Then turn off heat and prepare for assembly.
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32
In a bowl, combine yogurt with the mashed garlic.
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33
It should taste garlicky.
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34
Season with salt to taste.
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35
Set aside.
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36
In a 13x9 casserole dish, add bottom layer of broken pita pieces.
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37
Then, fill the dish with the meat/eggplant mixture.
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38
Top with the yogurt mixture.
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39
Toast pine nuts in clarified butter, in a small skillet on medium high heat.
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40
Watch this carefully, nuts brown very quickly.
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41
Top yogurt with pine nuts and butter.
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42
It will sizzle!
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43
Garnish with Italian parsley.
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44
Enjoy!
