For the eggplant steaks:

• 5 Tbsp olive oil
• 1 large eggplant, sliced lengthways into 5-6 1 inch-thick slices
• 2 Tbsp tomato paste
• 2 cloves garlic, finely chopped
• 1 tsp honey
• ½ tsp shwarma spice
• ¼ tsp chilli powder
• sea salt
• ½ cup water

For the parsley salad:

• 1 small bunch of fresh parsley, washed and dried, very finely chopped
• zest of 1 lemon
• ½ clove garlic, crushed
• juice of 1 lemon
• 1 Tbsp olive oil
• a pinch of sea salt

For the pickled cabbage:

• ¼ white or red cabbage, stem removed and very finely sliced
• juice of 2 lemons
• ½ tsp dried chili flakes
• ½ tsp sea salt
• ½ tsp olive oil

To serve:

• 2 pieces of fluffy pita bread
• 4 Tbsp plain yogurt, or Greek yogurt