Preheat the oven to 220°C (425°F). Prick the eggplants a few times with a fork to release steam. Place whole eggplants on a foil-lined baking sheet and roast for 30–40 minutes, turning once, until the skin is charred and the flesh is very soft.

Cool, peel, and drain: Remove roasted eggplants to a bowl and let cool until manageable (10 minutes). Peel off the skin and scoop the flesh into a colander or sieve and allow to drain 5–10 minutes to remove excess liquid.

Season and smoke: Transfer the drained flesh to a mixing bowl. Finely chop or roughly mash with a fork. Add 3 tbs olive oil, smoked paprika, ground cumin, 1 tsp sea salt, 1/2 tsp black pepper and 1 tbs lemon juice. Stir to combine. Taste and adjust seasoning. For extra smokiness, briefly char the mashed mixture in a hot skillet (1–2 minutes) or use a small culinary torch to lightly smoke the top.

House Flatbread (gluten-free)

Make dough

In a bowl whisk together 2 cups gluten-free flour, 1 tsp baking powder and 1/2 tsp salt. Make a well, add 1/4 cup yogurt, 1 tbs olive oil and 1/2 cup warm water. Mix with a spatula until it forms a soft, slightly sticky dough. If too dry, add up to 1–2 tbs more water; if too wet, dust with a little flour. Knead gently in the bowl for 1 minute.

Rest and divide

Cover the dough and let rest for 10 minutes. Divide into 4 equal pieces for small flatbreads. On a lightly floured surface (use gluten-free flour), roll each piece into a round about 6–7 inches (15–18 cm) in diameter, keeping them about 3–4 mm thick.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tbs olive oil. Cook each flatbread 1.5–2 minutes per side until golden spots appear and the bread is cooked through (do not overcook). Keep cooked flatbreads warm wrapped in a clean towel.

Feta-style Crumble

Prepare crumble: If using dairy or vegan feta, crumble 3/4 cup into small pieces. For added texture, fold in 2 tbs toasted chopped almonds or simply sprinkle them on top at plating.

Cucumber Raita

Combine raita ingredients: In a small bowl, mix 1/2 cup yogurt, 1/2 cup finely diced seeded cucumber, 1 tbs chopped dill (or mint), 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until well combined and chill briefly if possible. Drizzle 1/2 tsp olive oil on top before serving, if desired.

Garnish & Assembly

Assemble: Spread a generous layer (about 1/2 cup) of the smoky eggplant on each warm flatbread. Sprinkle crumbled feta (about 3 tbsp per flatbread) and the toasted nuts or seeds over the eggplant. Dollop or drizzle the cucumber raita on top (about 2 tbs per flatbread).

Finish and serve: Scatter chopped parsley and toasted pine nuts or sesame seeds over the top. Drizzle with 1 tsp extra virgin olive oil and serve with lemon wedges on the side for squeezing. Serve immediately while flatbreads are warm.