- Preheat oven to 180C fan forced.
- Spread the pita triangles out onto a large baking tray and toast in the oven until crisp, about 10-15 minutes. Set aside until needed.
- Beat the yoghurt, tahini, lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heat proof bowl, which will later sit over a saucepan. Adjust seasoning with salt if desired. Set aside until needed.
- Warm the oil in a wide, though not deep, heavy based frypan. Add the onion and cook, stirring occasionally, over a medium heat for 5 minutes, then turn heat down and continue cooking until soft and pale and caramel in colour, about another 4 minutes or so.
- Turn the heat up to medium, add the eggplant cubes and stir well to mix with the onion. Stir frequently and cook for a further 10 minutes. Reduce heat if eggplants begin to catch.
- Stir in the cumin, coriander and a teaspoon each of Aleppo pepper and sea salt flakes. Increase heat to high and stir in the beef mince, use a fork to break up the mince a little then continue to turn in the pan until browned. Reduce heat to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Adjust seasoning to taste, then remove from the heat and set aside until needed.
- Pour some just-boiled water into a fresh saucepan, about 3cm up the sides and place over low heat. Sit the bowl with the tahini-yoghurt mixture on top, making sure the bowl does not touch the water. Beat well until the yoghurt is slightly above room temperature and has the consistency of lightly whipped cream.
- To assemble, arrange crisp pitta triangles on a large round plate. Top with the eggplant-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika, to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts, and then finish with the shredded mint leaves.