Slice the eggplant into 1/4” rounds. Add the oil to a large skillet or cast iron pan and fry the eggplant rounds for about 5-7 minutes on each side or until golden brown.
Whisk together the tahini ingredients to make the sauce.
In a small bowl, toss together the diced cucumber, tomato, red onion, lemon juice and sumac.
To assemble the sandwiches, spread the hummus evenly into the pita pockets, stuff with the fried eggplant rounds and the sliced hard boiled eggs. Spoon in the vegetable salad and drizzle with the tahini sauce and amba sauce. Season with salt, pepper and red pepper flakes, if using.
What is amba sauce? It's s a spicy mango sauce common in Middle Eastern cuisine. You can find it in some specialty markets but mango chutney is a good substitution.