Prep the eggplant for even cooking: slice the eggplants into 1.2 cm (1/2-inch) rounds. Thinner slices char faster and give more surface area for browning; thicker slices will take longer and can become mealy. Arrange the slices on a wire rack or tray and very lightly salt both sides (about 1/4–1/2 teaspoon kosher salt total). Let sit 10 minutes to draw out excess moisture — this concentrates flavor and helps the slices brown instead of steaming.

Make the tomato-caper salsa while the eggplant rests: quarter the cherry tomatoes and place in a medium bowl. Add the drained capers (roughly chop if large), chopped parsley, lemon juice and 1 tablespoon of the olive oil. Season with 1/2 teaspoon kosher salt and a generous crack of black pepper. Toss and taste — the lemon brightens and capers provide salty, tangy counterpoint to the charred vegetables. Let the salsa sit at room temperature while you cook so the flavors meld.

Heat a large heavy skillet or grill pan over medium-high heat until very hot (it should shimmer when you add oil). High, dry heat is what creates a good char and Maillard browning on both eggplant and halloumi. Add 1 tablespoon olive oil and swirl to coat.

Pat the eggplant slices dry with paper towels to remove the liquid drawn out by salting. Brush or drizzle the eggplant lightly with a second tablespoon of olive oil (about 1/2 tablespoon per side) — eggplant soaks up oil fast, so a light coating prevents sticking and helps rapid browning without becoming greasy. Place slices in a single layer without crowding; cook in batches if necessary.

Char the eggplant: cook the slices 3–4 minutes per side until deeply browned and tender. Resist the urge to move them constantly — letting them sit forms a good crust. For a smoky finish, tilt the pan slightly and spoon hot oil over the exposed surfaces once or twice to foster even browning.

While the eggplant cooks, prepare the halloumi: slice the halloumi into 6–8 mm (1/4–1/3-inch) slabs. Halloumi is a high-heat cheese that holds its shape and develops a golden crust when seared — that crisp exterior is essential for contrast with the soft eggplant.

After removing the charred eggplant to a plate, add a light drizzle (about 1 teaspoon) of oil to the hot pan and sear the halloumi 1.5–2 minutes per side until each side is golden brown and crisp. Do not overcook; halloumi will become rubbery if left in the pan too long. Remove and keep warm with the eggplant tented loosely with foil.

Warm the pita: you can toast the pitas in a 200°C (400°F) oven for 3–5 minutes or briefly hold them over the open flame of a gas burner to puff and char—warming makes them pliable and gives a light toasty flavor that stands up to the filling. If using a toaster oven or skillet, heat just until warm and pliable; avoid drying them out.

Finish the salsa: give the tomato-caper mixture a final taste and adjust salt, pepper, or lemon. If you prefer a little heat, add a pinch of Aleppo pepper or red pepper flakes at this point. The salsa should be bright and slightly loose so it can coat the eggplant and halloumi.

Assemble the pitas: open each warm pita and drizzle about 1 teaspoon of the remaining olive oil inside (optional, for sheen). Layer 150 g worth of charred eggplant slices (about 3–4 slices depending on thickness), then top with ~70 g of seared halloumi (2–3 slices). Spoon 4 tablespoons of the cherry tomato–caper salsa into each pita, sprinkle with chopped parsley, and finish with a grind of black pepper and a light pinch of flaky sea salt if desired. The order — eggplant first, halloumi on top, salsa last — keeps the feta-like juices from making the pita soggy while letting the warm cheese and eggplant soak up the salsa.

Serve immediately. These pitas are best eaten the moment they are assembled so the halloumi is still warm and the eggplant retains its charred texture. If making ahead, keep components separate and assemble just before serving.