Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Score the flesh of the aubergine halves in a crisscross pattern, being careful not to pierce the outer skin. This allows the heat and spices to penetrate deeply.

In a small bowl, whisk together the olive oil, smoked paprika, ground cumin, kosher salt, and black pepper. Brush this mixture generously over the scored flesh of the aubergines.

Place the aubergines flesh-side up on the prepared baking sheet. Roast in the preheated oven for 30 to 35 minutes, or until the flesh is deeply golden brown, completely tender, and collapsing.

During the last 5 minutes of roasting, place the flatbreads directly on the oven rack or alongside the aubergines to toast until they are warm and slightly crispy.

Remove the aubergines and flatbreads from the oven. Immediately sprinkle the crumbled goat cheese over the hot aubergines so it begins to soften and melt slightly.

Drizzle the honey over the top and garnish with freshly chopped parsley. Serve warm alongside the toasted flatbread for scooping out the tender, spiced flesh.