Thread pieces of spring onion onto skewers for a bit of variety.
1 kgmedium uncooked prawns, peeled, tails intact1garlic clove, finely chopped2 tspsumacFinelygrated rind of 1 lemon, juice of 2, plus wedges to serve100 mlolive oil, plus extra for drizzling1 cup eachcoarsely torn mint and flat-leaf parsley3spring onions, thinly slicedYoghurt flatbread500 gm (3 cups)self-raising flour1 tbspbaking powder400 gmthick plain yoghurt50 mlolive oilSmoky eggplant4eggplant150 mlextra-virgin olive oil150 gmhulled tahiniJuiceof 3 lemons, or to taste2garlic cloves, finely chopped3 tsp eachground cumin and ground coriander1 cupcoriander, coarsely chopped
For yoghurt flatbread, stir flour, baking powder and 2 tsp sea salt in a bowl to combine, add yoghurt and oil and stir to combine. Turn out onto a lightly floured surface, knead until a soft dough forms (1-2 minutes), wrap in plastic wrap and refrigerate to rest (1 hour). Divide into 10 pieces, roll each piece into a ball, then roll out on a lightly floured surface to 3mm thick and store between pieces of baking paper until you’re ready to cook.
Combine prawns, garlic, sumac, lemon rind, half the lemon juice and 60ml oil in a non-reactive bowl, season to taste and refrigerate to marinate (30 minutes). Thread prawns onto skewers, place on a tray and drizzle with a little extra oil.
For smoky eggplant, heat barbecue to high heat and cook eggplant, turning occasionally, until charred and very tender (10-15 minutes), then set aside to cool slightly (15 minutes). Cut each eggplant in half, scoop flesh into a colander and set aside to drain (10 minutes). Transfer to a bowl, stir in remaining ingredients, except fresh coriander, season to taste and set aside to cool. Stir in fresh coriander just before serving.
Drizzle each side of flatbread with a little extra oil and grill on the barbecue in batches, turning once, until golden and slightly charred (1-2 minutes each side), then set aside.
Barbecue prawn skewers, turning occasionally, until just cooked through (2-3 minutes).
Combine herbs, spring onion, remaining lemon juice and remaining oil in a bowl and season to taste. Serve with prawn skewers, warm yoghurt flatbread, smoky eggplant and lemon wedges.