A Harmonious Fusion of Flavors

• Preheat oven to 400F. If you have a convect bake option, use that.

For the Eggplant:

• Add olive oil, salt, sumac, coriander, and paprika into a large bowl and whisk thoroughly.
• Leaving the skin on, cut the eggplant into one inch cubes and toss in the oil mixture until well coated. Spread the eggplant out in a single layer on a parchment lined baking sheet, and bake for 30 minutes. You may need two pans if your eggplant was on the larger side. This can be done ahead of time, then reheated before serving.

For the Pita Chips:

• In the same bowl you just used for the eggplant, mix the olive oil and sumac together. Cut the pita in half and then into chip sized wedges. Add to the olive oil mixture and mix til coated thoroughly.
• Spread the pita in a single layer over another parchment lined baking sheet. Season the top with salt and pepper and bake in the preheated oven for 8 to 12 minutes or until chips are nicely browned and crispy.

For the Cannellini Yogurt Sauce:

• Add all ingredients to the bowl of a food processor and blend until smooth. Adjust salt and pepper as needed.

For Plating:

• Spread couscous evenly over the center portion of a long, oblong serving dish or platter. Frame the edge of the platter with greens, and arrange the pita chips on top. Pile the eggplant over the couscous. Drip some of the Cannellini Yogurt Sauce over everything. Garnish with parsley, toasted pine nuts, clumps of goat cheese, and pomegranate arils.
• Note: You will have extra sauce besides what you drizzled, which is the perfect dip for all those chips!

  And to toast pine nuts, just place them in a single layer in a non stick pan over medium heat, turning them occasionally until they are a golden brown.