Tortillas with Cucumbers, Eggplant and Minted Yogurt

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the eggplant slices in a single layer and cook until golden brown on both sides, about 8-10 minutes total, working in batches if necessary. Transfer to a plate lined with paper towels and season with salt and pepper.

In a small bowl, combine the yogurt, mayonnaise, chopped mint, cilantro, chives, and sliced green chili. Mix well and season with salt and pepper to taste.

In another bowl, toss the cucumber slices with a pinch of salt and let sit for 2-3 minutes to release excess moisture, then pat dry with paper towels.

Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Warm each flour tortilla for about 1-2 minutes per side until pliable and lightly toasted.

Spread a generous layer of the minted yogurt mixture over each warm tortilla, leaving a border around the edges.

Arrange the cooked eggplant slices and cucumber slices on top of the yogurt mixture, distributing evenly across each tortilla.

Fold or roll each tortilla to desired shape, pressing gently to hold the filling in place. Arrange on serving plates and garnish with paprika before serving.