Preheat the oven to 200°C / 390°F and lightly oil two baking dishes.

Partially peel the eggplant in stripes and cut it into 2 cm cubes.

Season the eggplant with 1 tablespoon olive oil, salt, and black pepper.

Roast the seasoned eggplant for 20 minutes until browned and tender.

Finely chop the yellow onion, red bell pepper, fresh parsley, fresh coriander, and fresh mint.

Combine ground beef with the chopped vegetables and herbs in a mixing bowl.

Add red pepper paste, 1 teaspoon salt, black pepper, 1 teaspoon cumin, ground coriander, and smoked paprika.

Mix the kefta mixture by hand until evenly seasoned and shape it into four long oval logs.

Brush the kefta with 1 tablespoon olive oil and bake for 15 minutes until cooked through.

Mince the garlic and dice three tomatoes for the zaalouk.

Cook garlic and tomatoes with 1 tablespoon olive oil in a frying pan over medium heat.

Stir in tomato paste, the remaining cumin, salt, and black pepper.

Simmer the tomato mixture for 10 minutes until thickened.

Fold the roasted eggplant into the tomato mixture and stir for 2 minutes.

Stir in the remaining fresh parsley and fresh coriander, then remove the zaalouk from the heat.

Thinly slice the red onion and dice the remaining tomato and mini cucumber.

Whisk tahini, lemon juice, 1 tablespoon olive oil, sumac, salt, and black pepper into a dressing.

Toss the salad vegetables with the tahini dressing and serve beside kefta, zaalouk, and pita bread.