For the roasted aubergines:
Olive oil, for brushing
2 large aubergines (eggplant)
Flaky sea salt (kosher salt) and freshly ground black pepper

For the preserved lemon salsa:
Skin from 1 preserved lemon (about 10g/¼oz)
20g/¾oz basil leaves
20g/¾oz parsley leaves
1 tsp dried marjoram (or dried thyme)
1 garlic clove, peeled
2 tbsp olive oil
1 tbsp white wine vinegar
A pinch of flaky sea salt
Freshly ground black pepper

To assemble:
4 pitta breads
80g/2¾oz tahini sauce
2 large tomatoes, each cut in 8 slices