Mediterranean Yogurt Flatbread with Crispy Eggplant

On a baking sheet lined with parchment paper, place eggplant slices and season generously with salt. Set aside for 30 minutes and then pat dry with a paper towel.

In a mixing bowl, stir the all-purpose flour, whole-wheat flour, salt, baking powder, sugar and garlic.

Add yogurt to the dry ingredients and stir to combine well.

Transfer the dough to a lightly floured surface and knead for about 1 minute until it comes together. Divide into 4 even portions, cover with plastic wrap and set aside to rest for 15 minutes.

In a mixing bowl toss the cucumbers, tomatoes, red onions, lemon juice, lemon zest, mint, dill, kosher salt and black pepper and coat well. Adjust seasoning to your taste.

Once the flatbread dough has rested, roll out each portion into a round shape about ¼-inch thick.

In a large cast iron skillet over medium-high heat, heat 1 tablespoon oil and working one at a time, cook portions of dough for about 1 minute per side until golden brown and starting to puff. Transfer to a plate to cool and continue process with remaining oil and portions of dough.

In a large skillet over medium-high heat, heat oil and working in batches, cook eggplant slices for about 6 minutes per side until golden brown and crispy. Transfer to a plate and cover with aluminum foil to keep warm. Leave a little opening for any steam to escape.

In a medium skillet over medium-high heat, fry the eggs to your preference.

Spoon labne, evenly, between the cooled flatbreads and top each serving with shirazi salad, crispy eggplant slices and a fried egg. Garnish with tahini, dill and olive oil before serving immediately!