n to 180°C (350°F).

Season the eggplant cubes with salt, black pepper, garlic powder, and half of the olive oil. Place them on a baking tray.

Bake the eggplant for about 30 minutes, until it softens and turns golden brown.

Place the pita bread cubes on another baking tray. Drizzle with the remaining olive oil and a pinch of salt. Bake for 10-15 minutes until crispy.

In a separate bowl, mix the yogurt, tahini, lemon juice, salt, and crushed garlic until well combined.

To assemble, place the baked eggplant in a serving dish. Spread the toasted pita cubes over it, then pour the yogurt-tahini sauce evenly on top.

Garnish with toasted pine nuts and fresh parsley. Serve immediately.