Slices the aubergine/eggplant into 0.5-1 cm slices, salt for 30 mins and then roast in the oven at a medium high heat for about 30-45 mins to get a nice charr.
While the aubergine is in the oven, make your salad with 2 tomatoes, 2 cucumbers and an onion. Dice them into the same size and put into a medium size bowl, add a glug of olive oil and lemon juice, mix, and leave aside.
Drain your can of white beans and put them in a small bowl, add a tablespoon of mayonnaise, salt and peppers and mash with the back of the fork.
When the aubergine/eggplant is ready, remove from the oven.
Get your pita bread and slice open. First, smear some tahini inside, then add your aubergine slices, fresh parsley, salad, white beans, a dash of mango pickle and a bit of mabooch. Finally add in a sliced dill pickle or two. Sit down, enjoy!