3pita bread/ any Arabic pocket breadthe bread should be strong enough to carry the filling
6tbspMuhammaraYou can also use any other spread/ sauce of your choice like hummus
3.5cupsboiled/ canned chickpeas
1teaspoonred chili powder
Salt as per taste
1 tbsp + 1 tbsp olive oil
Make thin vertical slices of the eggplant, drizzle some oil and salt and bake them in a pre-heated oven at 200 degree Celsius for around 35-40 minutes or till eggplants are nicely cooked. Cut rough thin strips of the roasted eggplants with the help of a knife. Keep .aside
In a pan heat oil and add finely sliced onions and chopped garlic. Once the onion starts turning brown add in the tomatoes, salt, and spices. Cook till the tomatoes turn mushy and then add the chickpeas. Cook for 2-3 minutes and then switch off the gas.
Slightly toast the bread on a griddle and cut horizontally into two equal pieces. Now take one bread pocket and apply the sauce you are using, inside the bread. Fill it with some chopped lettuce, roasted eggplant strips, and chickpea stuffing.