Prepare the eggplant

• Preheat oven to 400℉. Prepare a sheet pan with parchment paper.
• Peel eggplant and slice into ¾-inch thick slices.
• Place on prepared tray. Brush with olive oil and sprinkle with salt.
• Bake for 18-20 minutes until browned. Set aside to cool.
• Set oven to 375℉. Prepare another sheet pan with parchment paper.
• Unroll puff pastry onto parchment lined sheet pan. Trim to about an 8x11-inch rectangle and score a ¾-inch border around the edge. Prick the center all over with a fork, set in oven and bake for 25-28 minutes until nice and golden. Leave to cool on a wire rack.
• Spread eggplant slices evenly on the pastry, then add sliced potatoes, hard boiled eggs, and cherry tomatoes.
• Use a small spoon and sprinkle mounds of tahini evenly around and do the same with amba. Decorate with parsley and drizzle with salt and pepper.