In a food processor, slice the eggplant into thin rounds, lay out on a tray and sprinkle with salt, ideally in sunshine for a good few hours

Sauté the mince meat in non stick pan with some regular olive oil for 5-10 minutes, set aside.

Deep fry the Lebanese flatbreads in the vegetable oil until just golden, avoiding browning them too much. Drain on kitchen towel and set aside

While the vegetable oil is still hot, deep fry the eggplant thins until crispy for a few minutes, drain well on kitchen towel and set aside.

Toast the pine nuts in a heavy non stick pan until golden, set aside

In a pot, heat the chickpeas for 5-10 minutes and keep the water.

In a wide mixing bowl, crush the garlic cloves well. Add the yoghurt, tahini, lemon and salt. Stir well, taste and adjust the seasoning if necessary

Using a slotted spoon add the chickpeas to the yoghurt sauce, with a few tablespoons of the water to thin out the sauce a little.

Heat the butter in a small pot on lowest heat until it starts to foam and turn golden brown. Turn off the heat and set aside

You are now ready to assemble your fatteh. Prepare four shallow bowls

Add a layer of fried bread pieces to the bottom of the bowls.

Spoon on a good layer of yoghurt tahini sauce with the chickpeas

Add the eggplant and mince meat

Top with pine nuts and drizzle with the browned butter on top

Serve immediately