Eggplant Fatteh (Fatet Batenjan)

19 oz. Can of Chickpeas
3 sm. Loaves of Pita Bread
2 tb. Avocado Oil
3 tb. Pine Nuts
1 lg. Eggplant
2 tb. Avocado Oil
½ tsp. Salt
Meat Protein
½ lb. Diced Rib-eye
1 tb. Avocado Oil
1 tsp. Seven Spices
½ tsp. Salt
¼ tsp. Black Pepper
Yogurt Sauce
1½ cups Plain Yogurt
2 cloves Garlic
2 tsp. Tahini Paste
1 tsp. Salt
¼ cup Cold Water

Peel about half the eggplant (so it is striped).
Cut the eggplant into large 1-2 inch cubes and place them in a large bowl. Add the avocado oil and salt and toss to evenly coat. Cook in the air-fryer, for about 20-22 min on 400 degrees. Make sure to shake it up every 5 minutes for even cooking.
In a small skillet, add the diced rib-eye with the avocado oil and cook over medium heat until cooked through. Season with the seven spices, salt and black pepper. Set aside.
Cut the pita bread into 2 inch squares using scissors or your hands. Toss with some oil (1/2 tb.) and cook in the air fryer for 3-4 minutes until golden brown and toasted. Shake every minute for even cooking.
In a small skillet, add the remaining 1 ½ tb. of avocado oil and sauté the pine nuts for 2 minutes until golden brown. Set aside in a small bowl.
Crush the 2 cloves of garlic using mortar and pestle or your preferred method, then add to a medium-sized bowl. Add the yogurt, tahini paste, salt, and cold water. Whisk thoroughly and set aside in the refrigerator to stay cold.
Drain the chickpeas and wash thoroughly. In a small skillet, warm the chickpeas with some water for about 5 minutes over medium heat. Drain the water and set aside to start layering the dish.
Layer the Eggplant Fatteh according to your preference.
I start with warmed chickpeas, then the crispy pita chips, followed by the eggplant, sautéed beef, yogurt sauce and pine nuts. Lastly, I garnish with some chopped parsley and it is ready to eat! Enjoy!