Preheat oven to 220°C (425°F). Trim the stems from the aubergines. Slice each aubergine lengthwise into 1 cm (about 3/8") thick slabs. Lightly score the flesh of each slab in a crosshatch pattern to help seasoning penetrate.

Season

In a small bowl combine 2 tbs olive oil, ground cumin, ground coriander, smoked paprika, cinnamon, 1 tsp salt and 1/2 tsp black pepper. Brush or rub this spice oil over both sides of the aubergine slices so they are evenly coated.

Roast

Arrange aubergine slices in a single layer on a lined baking tray. Roast on the middle rack for 18–25 minutes, turning once halfway, until the flesh is very tender and edges are caramelized. Remove and let rest while you make the other components.

Relish

While aubergine roasts, finely dice the tomato and finely chop the red onion. Place in a small bowl and add 1 tbs lemon juice, 1 tsp olive oil, 2 tbs chopped parsley, 1/4 tsp salt and 1/4 tsp chili flakes. Mix and taste; adjust salt or lemon if needed. Set aside to allow flavors to marry.

Peanut pesto

In a mini food processor or blender combine 1/2 cup roasted peanuts, 1/2 cup cilantro, 1/4 cup basil, 1 garlic clove, 1 tbs lime juice, 1 tsp soy sauce, 3 tbs olive oil and 2 tbs water. Pulse until a coarse, spreadable pesto forms. Scrape down sides as needed. If too thick, add an extra teaspoon or two of water or olive oil. Taste and add 1/4 tsp salt if necessary.

Vegan mayo & assembly

Stir the lemon zest into the 1/2 cup vegan mayonnaise. Taste and add a pinch of salt if desired.

Warm the flatbreads briefly in a hot dry skillet or oven (about 1–2 minutes per side) and brush lightly with 1 tsp olive oil.

To assemble each kebab: spread about 1 1/2 tbs vegan mayo across each flatbread, then add 1–2 tbs peanut pesto. Place two roasted aubergine slabs (or enough to fill) on top. Spoon 1–2 tbs of the tomato-onion relish over the aubergine, add a generous handful (about 1/4 cup) of foragers mix, and finish with an extra drizzle of pesto if desired.

Fold or roll the flatbread tightly. Serve immediately with lime wedges on the side for squeezing over, and extra relish or pesto if you like.