In a large bowl, mix flour and 700 grams warm, filtered water until there are no clumps. Let rest 30 minutes.

Add starter and sea salt. Mix dough for about 5 minutes or until smooth and slightly tight. Let sit 30 minutes.

Fold the dough over itself 4 to 5 times to strengthen the gluten. Let sit 30 minutes. Repeat folds and let sit another 30 minutes.

Once dough has doubled in size, dump it onto work surface and divide into 10 equal-sized balls. Shape each ball into tight rounds and place them on a baking sheet. Store in fridge overnight.

The following day, place a baking sheet in the oven and turn the temperature to 500℉, letting the baking sheet preheat with the oven.

Flour your work surface. Place a dough ball from the fridge on the work surface and coat it in flour. Quickly roll the dough out very thin then throw it into the hot oven. Remove once ballooned and colored. Repeat for all remaining dough balls.

Add all ingredients for Amba to a Vitamix blender and blend until smooth.

Combine all ingredients for Israeli Salad. Set aside.

In a large bowl, combine eggplant and salt. Let sweat at room temperature for 1 to 2 hours. Using a paper towel, press out any excess juice from the eggplant.

Transfer eggplant to a deep fryer and fry until golden brown. Set aside.

In a small mixing bowl, combine ½ cup Israeli Salad, Fried Eggplant, French fries, egg, salt, pepper, and a splash of lemon juice.

Open a Pita and spread hummus on the inside. Add enough of the Fried Eggplant mixture to fill half of the pita.

Top with Amba Sauce and tahini. Fill the Pita with more Fried Eggplant mixture then top with more Amba Sauce, tahini, and herbs.