Preheat the oven to 220°C (430°F). Prick the eggplants several times with a fork. Place them on a baking sheet lined with foil and roast 35–45 minutes, turning once, until the skin is charred and the flesh is very soft. Alternatively, char over a gas flame or grill for a smokier flavor.

Drain and cool

When done, transfer eggplants to a bowl and cover with plastic wrap for 10 minutes to steam — this makes peeling easier. Peel off the skin and discard, then place the flesh in a sieve for 10 minutes to drain any excess liquid.

Blend

Put the drained eggplant flesh into a bowl or food processor. Add tahini, grated garlic, lemon juice, 3 tbs olive oil, smoked paprika, cumin and salt. Blend or mash with a fork until smooth but slightly textured. Taste and adjust salt, lemon or tahini to balance. Transfer to a serving dish and drizzle with 1 tbs olive oil and sprinkle chopped parsley.

Whipped Feta with Honey & Thyme

Whip the cheeses

In a food processor or blender, combine the drained feta, softened cream cheese, Greek yogurt, lemon juice and 1 tbs olive oil. Pulse until smooth and whipped, stopping to scrape down the sides. If too thick, add 1–2 tsp water or more yogurt to loosen.

Season and finish

Taste and season with black pepper (feta is salty so additional salt usually not needed). Transfer to a small bowl, smooth the top with a spoon. Drizzle honey over the center and scatter fresh thyme leaves and toasted pine nuts if using.

Marinated Olives & Peppers

In a small bowl, combine the mixed olives, sliced roasted red peppers, smashed garlic clove, lemon zest, dried oregano, red pepper flakes and 2 tbs olive oil. Toss to coat. Let marinate at least 15 minutes at room temperature (or cover and refrigerate up to 24 hours) to allow flavors to meld. Remove the garlic clove before serving if preferred.

Crisp Herb Salad & Pickles

In a medium bowl combine cucumber, cherry tomatoes, thinly sliced red onion, chopped parsley and chopped mint. Add red wine vinegar, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine. Taste and adjust seasoning. Keep chilled until serving.

To Serve

Arrange the mezze on a large platter or several small plates: place a scoop of baba ganoush, a dollop of whipped feta, a small bowl of marinated olives & peppers and a portion of the crisp herb salad. Warm or toast the pita, brush with 1 tbs olive oil and cut into wedges. Scatter extra parsley and toasted pine nuts over the board and serve immediately.