Spinach Borani with Roasted Eggplant and Crispy Chickpeas

500 g eggplants
100 g canned chickpeas
½ tbsp Za'atar
6 tbsp olive oil
1 onion
2 cloves
garlic
3 tomatoes
2 green chilis
4 tbsp tomato paste
1 tbsp white wine vinegar
1 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
¼ tsp chili powder
½ tsp ground turmeric
120 ml water
200 g spinach
200 g yogurt
1½ tbsp lemon juice
1 tbsp dill
4 flatbreads (for serving)
salt
pepper

Preheat the oven to 200°C/390°F (top and bottom heat). Halve eggplants lengthwise and cut into approx. 1 cm (0.4 in) thick slices. Spread on a baking sheet, drizzle with olive oil and roast for approx. 25–30 min., until soft and lightly browned. Meanwhile, pat chickpeas dry, toss with olive oil, za’atar, salt, and pepper. Spread on a second baking sheet and roast for approx. 25 min., turning occasionally, until golden and crispy.

Peel and thinly slice the onion. Dice the tomatoes. Finely chop chili peppers and garlic. Heat some olive oil in a large frying pan. Sauté garlic briefly, then add tomato paste and fry for approx. 2 min. Season with turmeric, coriander, cumin, chili powder, sugar, vinegar, salt, and pepper. Add onion, tomatoes, roasted eggplant slices, chili, and water. Cover and let simmer over medium heat for approx. 15 min. Season to taste with salt and pepper.

Bring a pot of salted water to a boil. Blanch spinach for approx. 30 sec., then drain and rinse under cold water. Squeeze out excess liquid and finely chop. In a bowl, mix with yogurt, lemon juice, salt, pepper, and olive oil.

Spread the spinach Borani on a large serving plate. Top with the vegetables and the crispy chickpeas. Garnish with dill and drizzle with remaining olive oil. Serve with warmed flatbread from the oven or grill.

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