Ingredients:

• Vegetable oil, for frying
• 1 medium Globe eggplant or 2 medium Italian eggplants, cut into 1/2-inch rounds
• Sea salt, for the fried eggplants
• For the Israeli salad
• 1 plum tomato, diced
• 1/2 English cucumber, diced
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• For the tahini sauce
• 1/4 cup tahini
• 1 clove garlic, minced
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon sea salt
• Pinch of ground cumin
• Pinch of freshly ground black pepper
• 3 tablespoons water, plus more as needed
• For assembling the sabich
• 4 (8-inch) pita
• 1/4 cup store-bought or homemade hummus
• 4 medium eggs, hard-boiled and peeled
• 1/4 cup store-bought or homemade sliced pickles
• Amba sauce, for serving (optional; see recipe note)