4 small to medium eggplants

1 tsp salt

1 tsp black pepper

1 tsp za’atar

8 tbsp olive oil

1 tbsp olive oil

1 tbsp unsalted butter

1 medium onion – finely chopped

4 garlic cloves – minced

1 red bell pepper – cut into strips

1/2 tsp ginger powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp chopped parsley – more for serving

1 cup full fat Greek yogurt

2 Persian cucumbers – finely diced

1 tbsp lemon juice

1 tbsp chopped parsley

1/4 tsp salt

1/4 tsp black pepper

1 small garlic clove – minced

basmati rice and/or naan (for serving)

chopped toasted pistachios (for garnish)

chili flakes (for garnish)