Directions
Sprinkle the eggplant slices with kosher salt and let them sit for 20–30 minutes to draw out excess moisture and bitterness.
Pat the eggplants dry with paper towels.
Heat vegetable oil and fry the pita pieces until golden and crispy. Sprinkle lightly with fine salt.
Fry the eggplant slices until golden brown. Season lightly with salt, pepper, and cumin.
Season the cooked minced meat with salt, pepper, and allspice.
In a bowl, mix the yogurt with garlic and salt. Adjust seasoning to taste.
In a serving dish, layer the crispy pita bread first.
Add the seasoned minced meat.
Arrange the fried eggplant slices on top and gently press the layers together.
