Built to layer, made to share

There’s no single way to make eggplant fatteh, a layered dish of crispy pita, tender eggplant and yogurt-tahini sauce that is beloved across the Levant. In this version, adapted from Salam Dakkak, the chef of Bait Maryam restaurant in Dubai, United Arab Emirates, the eggplant is roasted instead of deep fried, a perfectly tasty compromise