Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
Slice the eggplant into strips. You can peel the eggplant before slicing if desired, but I usually leave the skin on. In a large mixing bowl, whisk together the olive oil with the cumin, oregano, rosemary, dill, and red pepper flakes. Toss the eggplant in the mixture until coated.
Spread the eggplant out in a single layer on the baking sheet and transfer to the center rack of the oven. Bake for 20 to 25 minutes until tender.
In the meantime, prepare the toppings. Slice the tomatoes and red onion (or use pickled red onion). In a small bowl, stir together the yogurt, cucumber, dill, lemon juice, and garlic. Season with salt to taste. Warm up the pita bread in a skillet over medium-high heat for a few minutes. You can also put a pita round directly on a flame on a gas stove. Heat it for 30 seconds per side and use silicone-tipped tongs to carefully flip and remove the pita.
When the eggplant is ready, assemble the sandwiches. Place several eggplant strips in the center of a warm pita, followed by the toppings and tzatziki. Add some extra fresh dill if desired. Enjoy!
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