Berinjela Recipe

Prepare and char

Preheat oven to 475°F (245°C) with a rack in the top third. Prick the eggplants in a few places with a fork. Place whole eggplants on a rimmed baking sheet and roast for 35–45 minutes, turning once or twice, until skins are deeply charred and flesh collapses. Alternatively, for extra smokiness, char the eggplants over an open gas flame or grill until skin is blackened on all sides, then transfer to a bowl and cover to steam for 10 minutes.

Scoop and season

When cool enough to handle, peel away and discard the charred skin and stem. Place the flesh in a colander to drain a few minutes, then transfer to a bowl. Add 2 tbs olive oil, smoked paprika, minced garlic, lemon juice, salt and black pepper. Mash with a fork or pulse briefly in a food processor to a rustic, slightly chunky purée. Adjust seasoning to taste.

Crumble the feta and toss gently with 1 tsp olive oil and the chopped oregano or parsley. Set aside at room temperature to soften slightly so it melds with the warm eggplant when assembled.

Grate the cucumber, squeeze out excess moisture using a towel or paper towel. In a bowl, combine Greek yogurt, drained grated cucumber, chopped mint, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp ground cumin. Stir until smooth. Taste and adjust salt or lemon. Chill until ready to serve; drizzle 1/2 tsp olive oil over the top just before plating if desired.

Make the dough

In a large bowl, whisk together 2 cups flour, 1/2 tsp instant yeast and 3/4 tsp salt. Add warm water and 1 tbsp olive oil, stirring until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tbsp more flour.

Proof

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Shape and cook

Divide dough into 4 equal pieces. Roll each into a small ball and flatten into discs about 6–7 inches (15–18 cm) wide using a rolling pin. Dust with semolina or cornmeal if using. Heat a cast-iron skillet or heavy frying pan over medium-high heat until hot. Cook each flatbread 1–2 minutes per side — bubbles will form and brown spots should appear. For a charred finish, sear briefly over an open flame or broil for a few seconds. Keep cooked flatbreads covered in a towel to remain soft.

Warm flatbreads and place on a serving board or individual plates. Spoon a generous layer of the smoky eggplant purée onto each flatbread, leaving a border. Dollop or spread 2–3 tbs of cucumber raita on top or to the side. Scatter crumbled feta over the eggplant, drizzle with extra virgin olive oil, and garnish with microgreens or cilantro. Serve with lemon wedges for squeezing.

Serve immediately while flatbread is warm. Leftovers: store eggplant and raita separately in airtight containers in the refrigerator for up to 3 days; reheat gently before serving.