Dice the eggplant and marinade beef strips with minced garlic, smoked paprika, salt, and pepper in a mixing bowl for 10 minutes for flavor infusion.
Preheat your oven to 200°C (392°F). Spread the diced eggplant on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 15-20 minutes or until golden and tender, stirring halfway through.
In a large skillet over medium-high heat, add the remaining olive oil. Once hot, add the marinated beef strips and cook for 8-10 minutes or until browned and cooked to your liking. Stir frequently for even cooking.
In the last 2 minutes of cooking the beef, add the green peas to the skillet and stir until heated through.
Cut the pita breads in half and gently open them to create pockets. Fill each pita with the beef and pea mixture, then top with roasted eggplant and chopped cilantro.
Serve with lemon wedges on the side to squeeze over the bowls for brightness. Enjoy!
