Ingredients:

2 medium eggplants or 4 small eggplants, cut into 1-inch rounds, then cut each round into 6 wedges

1 pint fresh figs, halved

8 ounces whole-milk Greek yogurt, such as Straus, or labneh, which is slightly thicker

1 small jar Peppadew peppers, drained and sliced

1/2 cup fresh, soft herb leaves, such as parsley, basil, dill, chives, tarragon, or any combination

1 tablespoon sumac

Darioush olive oil, to taste

Sea salt and black pepper, to taste

Crusty bread or warmed pita, for serving

Preheat the oven to 400°F.

Place the eggplant wedges on a baking sheet, drizzle generously with olive oil, and season with sea salt. Roast for 20 minutes.

Remove from the oven and nestle the figs, cut side up, among the eggplant. Return to the oven for another 5 minutes, until the figs are warmed through and the eggplant is caramelized and tender.

Spread the yogurt in a shallow serving bowl and season with olive oil, sumac, sea salt, and black pepper. Layer the roasted eggplant, figs, and Peppadew peppers in the bowl, drizzling a little olive oil between each layer. Finish with the fresh herbs and a final grind of black pepper.

Serve immediately with thick slices of toasted crusty bread or pita.