1. preheat the oven to 150C. Slice the pitas in half to 2 equal rounds. Cut each round into several large pieces. Brush with a little olive oil and toast in the oven until crisp and golden, about 15-20 minutes. allow to cool.
  2. Heat the olive oil in a large frying pan over a medium heat.
  3. Peel the aubergines and cut into large bite size chunks.
  4. Place the flour in a shallow bowl.
  5. Roll the aubergines pieces in the flour to cover, dust any excess and fry on all sides until golden. Transfer to a paper towel.
  6. Place the grated tomatoes in a bowl, add the chili pepper, 1 tablespoon of olive oil and a pinch of salt and mix well.
  7. Prepare the tahini: mix the tahini and water until combined. In order to create an emulsion, first mix a little bit of water to the tahini and whisk until smooth. Add the water gradually to a thick but runny consistency. Season with salt and lemon juice to taste.
  8. To assemble the dish, pour the tahini to a shallow serving bowl. Arrange the fried aubergines in a single layer. Place the quartered eggs on and around the aubergines pieces. Use a spoon to drop dollops of aubergines salad around the dish and repeat this with the grated tomatoes sauce. Season with salt, pepper, a drizzle of olive oil and drop of lemon juice. scatter the chopped parsley and serve immediately with the pita croutons.