Eggplant and Herb Flatbread

For the Tahini Eggplant Dip

• 2 lbs eggplants
• 6 cloves garlic
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ¼ cup Tahini
• Kosher salt to taste

For the Flatbread

• ½ pound pizza dough
• 1 bunch scallions sliced on a hard angle
• 1 large handful of mint parsley and basil leaves
• 1 tablespoon lemon juice
• Kosher salt and freshly cracked black pepper to taste
• olive oil
• ½ cup feta crumbled