Step 1

Preheat a barbecue grill or chargrill on high. Cook the bread, pressing down firmly, for 30 seconds each side, or until lightly charred. Tear the bread into pieces. Combine the yoghurt and paprika in a small bowl.

Step 2

Heat the oil in a large wok over medium-high heat. Stir-fry the eggplant for 7 minutes or until golden brown. Stir in the garlic for 1 minute or until aromatic. Stir in the harissa and cumin for 1 minute or until aromatic. Transfer to a bowl.

Step 3

Whisk the lemon juice, tomato paste and honey in a small bowl. Season. Pour over the eggplant mixture and toss to combine.

Step 4

Arrange the eggplant mixture, lettuce, feta, bread and mint on a platter. Serve with the yoghurt mixture.