Alan Geaam's shrimp fatteh

For the pita bread:

1. Cut the pita bread into pieces.

2. Fry in oil at 170°C (340°F) for 2 to 3 minutes until golden and crispy.

3. Drain on paper towels and set aside.

For the eggplant compote:

1. Finely slice the onions and garlic.

2. Cut the eggplants into small 1 cm cubes and the tomatoes into large chunks.

3. Lightly salt the eggplants (10g per kg), let them drain for 20 to 30 minutes, then quickly rinse and pat dry.

4. Sauté the onions in a drizzle of olive oil over medium heat for 5 minutes.

5. Add the garlic and cook for 1 minute.

6. Add the eggplants and cook for 5 to 6 minutes.

7. Stir in the tomatoes and simmer for 15 to 20 minutes on low heat until you get a tender compote.

For the yogurt-tahini sauce:

1. Mix the yogurt, tahini, lemon juice, and salt until smooth.

2. Refrigerate until ready to use.

For the shrimp:

1. Heat a skillet over medium-high heat.

2. Add the butter, then the garlic when the butter foams.

3. Cook the shrimp for 1.5 – 2 minutes on the first side, then 30 seconds to 1 minute on the second side.

4. Add the parsley at the end of cooking. The shrimp should remain pearly and juicy.

For the brown butter with pine nuts:

1. Cut the butter into cubes and cook with pine nuts over medium heat.

2. When the butter turns brown and develops a nutty aroma, immediately remove from the heat.

3. Pour into another container to stop the cooking process.

Plating:

1. Place the crispy bread at the bottom of a bowl or deep plate, add the eggplant compote, and drizzle with yogurt-tahini sauce.

2. Arrange 4 shrimp per person, then finish with the brown butter with pine nuts and a few sprigs of parsley.