Line your stovetop burner with foil before you start, to help with clean up. Turn stovetop flame on high and arrange eggplants directly on the flame. Char eggplants for 10 to 15 minutes, turning them every minute or so. Place in a large bowl, cover tightly with plastic wrap, and set aside for 15 minutes to cool. Refrigerate until cool enough to handle. Once cooled, gently peel away the charred eggplant skin with your hands.

Mix eggplant flesh, cilantro, garlic, salt, cayenne pepper, lemon juice and pistachios until fully incorporated.

Spread about two teaspoons tahini paste inside each pita half, on both sides.

Stuff each pita half with one-fourth of the eggplant mixture, making sure it is evenly spread throughout and until the very edge of the opening. (I find it easiest to do this by hand, with gloves.)

Refrigerate for at least 30 minutes.

Cut each pita into half again, creating pita quarters. Using a brush or your fingers, brush each pita with olive oil.

TO COOK ON STOVETOP: Heat a heavy-bottomed pan (preferably cast iron) until very hot. Cook pitas for about one minute per side, including the open sides, until nicely charred.

TO COOK ON THE GRILL: Preheat grill to medium-high heat. Grill pitas for about one minute per side, including the open sides, until nicely charred.

Serve immediately.