1. Semi-peel eggplants leaving a little skin, spread on a tray, sprinkle with salt and leave for a while to give out some of their water. Pat dry and shallow fry them on both sides with a little oil, remove and leave on paper towel aside.

2. In a pan sauté the onion wedges with a little oil until translucent then add the peeled tomato wedges, add salt and simmer on low-medium heat until the sauce thickens, leave aside until it reaches room temperature.

3. Cut pita bread into small pieces any shape you prefer, deep fry or toast in oven until golden and set aside.

4. Prepare the yogurt sauce by mixing yogurt, garlic, tahini and salt and set aside.

5. Spread the toasted pita bread pieces on serving dish, top with yogurt mixture, then eggplants, tomato sauce and finally sprinkle some parsley and nuts.

6. Assemble just before serving to keep bread crispy.