Cut aubergine lengwise into 0,5cm long slices.

In the large pan preheat oil and try aubergine from both sides on the medium heat until golden brown.

Place fried aubergine slices on the paper towels so they can soak in the unnecessary fat.

Take pita and smear 3 tablespoons of hummus. Place 2 to 3 slices fried eggplant followed by 1 tablespoon of tahini. Next put sliced eggs, Israeli pickles and some of the Israeli salad. Each pita drizzle with amba, and serve.