Step 1

Add a large volume of oil into a deep skillet. Heat to 350 F (180˚C), and fry the aubergine slices on both sides until they are dark brown.

Step 2

Remove them from the oil, drain them for 10 minutes in a colander and then place them on paper towels to remove excess oil.

Step 3

Lightly warm the pita bread and split in half or cut on one side.

Step 4

Spread the inside of each pita with 1 tablespoon of hummus and 1 tablespoon of tahini.

Step 5

Stuff the pita with a few slices of fried aubergines and hard-boiled egg, then add 1 tablespoon of amba on top and 1 teaspoon of harissa or z'hug (optional).

Step 6

Serve immediately.