Cut the aubergine into finger-thick slices, place on kitchen paper and salt. After 10 minutes, dab the water off the slices.
Heat the oil in a frying pan and fry the aubergines on both sides until golden brown. Then place the fried eggplant on kitchen paper.
Boil the eggs for about 7 minutes (or longer if desired), rinse and peel them.
Cut tomato and cucumber into cubes. Pluck the parsley.
Spread flat bread with hummus and cover with aubergine, tomato and cucumber.
Sprinkle tahini, amba and parsley over it.
Either roll the bread or simply fold it in.