Preheat oven to 400°F. Cover a baking sheet with tin foil and drizzle it lightly with olive oil.

Slice the eggplant into 1-inch-thick slices.

Arrange the eggplant slices neatly on the baking sheet, ensuring none are covered by other slices. Drizzle with olive oil and sprinkle with salt and pepper.

Roast eggplant in the oven for 15-20 minutes, until slices are golden and browned. After 10 minutes, turn the eggplant slices over, drizzle with more olive oil, and sprinkle a bit more salt. Return to the oven for another 5-10 minutes, and check for doneness; slices should be nice and browned.

While the eggplant is cooking, peel and cook the potatoes. You can use the microwave approach or cook them the old-fashioned way, in a pot of water. Slice boiled potatoes.

Boil the eggs for 12 minutes, peel them, and slice them into ½-inch slices.

Slice the pickles thinly. Slice the tomatoes, cucumbers and onion.

Mix the tahini paste with water in a small bowl, add a pinch of salt, and whisk together until creamy and blended together.

When ready to assemble the sandwiches, cut open the pita bread horizontally.

Spread a layer of hummus on one-half of the pita bread.

Add a layer of eggplant slices.

Spread the potato slices on the next level, sprinkle a pinch of salt, and drizzle olive oil over the potato layer.

Follow with a layer of alternating cucumber slices and tomato slices. Top with onion slices and pickle slices.

Add a layer of sliced boiled eggs.

Drizzle the tahini sauce on top of all the ingredients. If you like spice, spread harissa inside the last bread slice, or drizzle with your favorite hot sauce.

Garnish with parsley.

Close the pita by rolling and wrapping it in plastic wrap and allow the sandwich to rest overnight, cutting it into two halves (or four quarters) the next day. Or cut it in half and eat right away, wiping smears of tahini off your face.