Sabich Sandwich

Sprinkle the eggplant slices with salt on both sides and set them in a colander for 30 minutes to draw out moisture.
Rinse the salt off of the eggplant slices and pat them dry with a clean kitchen towel before cooking.
To fry the eggplant, heat olive oil in a large skillet over medium heat. After 90 seconds, when the oil is hot, add the eggplant slices in a single layer. Cook them for 4–5 minutes on each side until golden brown and tender. Transfer to a tray lined with a clean kitchen towel to drain the excess oil. Alternatively, to roast the eggplant, preheat the oven to 425°F (220°C). Arrange the slices on a parchment-lined baking sheet, brush both sides with olive oil, and roast for 25 minutes, flipping halfway through, until browned and soft.
Sprinkle the cooked eggplant with paprika and za’atar.
Warm the pita breads just before assembling. I like to do this directly over an open flame for a few seconds on each side, but you can also do this in an oven or dry pan for a few minutes.
Spread a layer of hummus inside each pita. Add eggplant slices, a few slices of pickle, shirazi salad, and vegan egg if using. Spoon in tahini sauce, and, if desired, add zhoug and amba.