Tiny Flatbreads with Whipped Feta and Sweet-Spicy Eggplant

Preheat the oven to 200°C. Line a baking sheet with baking paper.

Spread the eggplant over the baking sheet, drizzle with 2 tablespoons of olive oil, and season with some salt and pepper. Roast the eggplant in the oven for 20 minutes.

Meanwhile, make the marinade. Mix the remaining olive oil with the tomato paste, maple syrup, spices, sriracha, and a pinch of salt in a large bowl. Set aside.

Combine all ingredients for the whipped feta in a food processor and blend for 4-5 minutes until light and fluffy. Set aside.

Mix the ingredients for the cucumber salad in a bowl. Let the salad sit for at least 10 minutes before serving.

Heat a frying pan over medium-high heat and add the roasted eggplant and marinade. Cook for 5 minutes, stirring regularly. Deglaze with 4 tablespoons of water.

Spread a generous tablespoon of whipped feta over the tiny flatbreads, followed by the cooked eggplant and some cucumber salad. Finish with sriracha and fresh herbs.