Preheat the oven to 220°C (430°F). Prick the eggplants several times with a fork to prevent bursting. Place whole eggplants on a baking sheet lined with foil.

Roast eggplants for 35–45 minutes, turning once halfway, until the skin is charred and the flesh is very soft. Alternatively, for extra smokiness, roast directly over a gas flame or on a grill until charred.

Remove eggplants from the oven and let cool until you can handle them. Cut open, scoop the flesh into a colander and let drain 10 minutes to remove excess moisture. Transfer the flesh to a bowl and roughly chop with a fork or pulse once in a food processor for a slightly smoother texture.

Add 3 tbs olive oil, smoked paprika, ground cumin, minced garlic, lemon juice, 1.5 tsp salt and 1/2 tsp black pepper to the eggplant. Mix thoroughly and taste; adjust salt and lemon as needed. Keep warm or room temperature for plating.

Cucumber Raita

Grate the cucumber, squeeze out excess moisture with your hands or a clean towel. This prevents watery raita.

In a bowl, combine 1 cup Greek yogurt, the drained grated cucumber, 1 tbsp chopped dill, 1 tsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp olive oil. Stir until smooth and chill in fridge 15–30 minutes to let flavors marry.

House Flatbread

In a small bowl, combine 0.75 cup warm water (about 100–110°F / 38–43°C), 1 tsp active dry yeast and 1/2 tsp sugar. Stir and let bloom 5–7 minutes until foamy.

In a larger bowl, whisk together 2 cups all-purpose flour and 3/4 tsp salt. Make a well and add the yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise 45–60 minutes until doubled.

Punch down dough and divide into 6 equal pieces. Roll each piece into a ball and let rest under a damp towel 10 minutes. On a lightly floured surface, roll each ball into a thin round (about 6–8 inches).

Heat a dry skillet or cast-iron pan over medium-high heat. Cook each flatbread 1–2 minutes per side, until puffed and golden brown spots appear. Keep cooked flatbreads wrapped in a clean towel to stay warm and soft.

Assembly & Garnish

Warm the roasted eggplant mixture if needed. Spoon a generous layer of eggplant onto each flatbread, leaving a small border.

Scatter crumbled feta over the hot eggplant so it softens slightly (about 1–2 tbsp feta per flatbread, adjust to preference).

Dollop or streak 1–2 tablespoons of cucumber raita over the top of each flatbread portion.

Finish with chopped mint and parsley, a light drizzle (about 1 tsp) of extra-virgin olive oil, and a sprinkle of toasted sesame seeds or nigella if using.

Serve each flatbread folded or open-faced. Provide extra raita and lemon wedges on the side if desired.