Trim the stem off the eggplant and slice it into 1/2-inch (1.2 cm) rounds, or lengthwise into 1/2-inch thick slabs for longer pieces. Lightly score the surface of each slice so the marinade penetrates.

Prepare peppers

Core and seed the bell peppers, then cut into 1/2-inch wide strips. Toss peppers and eggplant on the prepared sheet in the marinade (see next section) so they are evenly coated and laid in a single layer with space between pieces for roasting.

Roast vegetables

Roast in the preheated oven for 20–25 minutes, flipping once halfway, until the eggplant is tender and golden at the edges and the peppers are blistered and slightly charred. If you prefer extra char, broil for 2–3 minutes at the end, watching closely.

Warm pitas

During the last 5 minutes of roasting, warm mini pitas by wrapping them in foil and placing them in the oven, or split and toast them lightly in a dry skillet for 1–2 minutes per side.

Marinade & roasting oil

In a small bowl whisk together 3 tbs olive oil, smoked paprika, ground cumin, 1 tsp sea salt and 1 tsp black pepper. Pour the mixture over the prepared eggplant and pepper pieces and toss gently with tongs or clean hands until evenly coated. Reserve any remaining olive oil for drizzling just before serving.

Garlic tahini sauce (tehina)

In a bowl combine 1 cup tahini, 3 tbs fresh lemon juice, minced garlic, 3 tbs warm water and 1 tsp salt. Whisk vigorously — mixture will seize and thicken initially; continue adding warm water 1 tsp at a time until you reach a smooth, pourable consistency. If you want a touch of sweetness to balance bitterness, add 1 tsp maple syrup or agave. Taste and adjust salt or lemon as needed.

Garnish & assembly

Slice or tear the roasted eggplant into strips or bite-sized pieces and place 2–3 pieces of eggplant and a few pepper strips into each warmed mini pita pocket.

Drizzle the garlic tahini generously over the vegetables in each pita (about 1–2 tbs sauce per pita). Drizzle the reserved olive oil lightly over the top, sprinkle with chopped parsley and a pinch of sumac if using.

Serve immediately while warm. Leftover sauce can be refrigerated up to 3 days; rewarm pitas or enjoy cold as a salad wrap.