Slice 450g of eggplant. Sprinkle both sides with ¾ teaspoon of kosher salt, lay the slices on a baking sheet or wire rack, and leave for 30 minutes. Press out the excess moisture.
Heat 1in / 2.5cm of vegetable oil in a large frying pan to about 375°F / 190°C. Fry the eggplant, in batches if needed, for 5-6 minutes on the first side and 2-3 minutes on the second, until dark brown and tender.
Preheat the oven to 300°F / 150°C. Mix 340g of diced cucumbers, 340g of diced tomatoes, and ¼ cup of chopped flat-leaf parsley, and season with salt and pepper.
Warm 4 pita breads in the oven for 5 minutes. Spread 1 cup of hummus inside them and divide 4 sliced hard-boiled eggs, the eggplant, and the salad among them.
Drizzle with ½ cup of tahini sauce, then add hot sauce and amba to taste.
