Preheat your oven to 200°C (400°F). Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper, and spread evenly on a baking tray. Roast for about 20 minutes until tender and slightly golden.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Crack the eggs into the skillet and season with salt. Cook to your desired doneness (approximately 3-5 minutes for sunny-side up).
In a mixing bowl, whisk together the tahini, lemon juice, and a pinch of salt until smooth. If the sauce is too thick, add a few tablespoons of water to reach your desired consistency.
In a bowl, combine the roasted eggplant, sweet corn, and cooked eggs. Gently stir in the tahini sauce until everything is well coated.
Carefully open each pita pocket and fill with the eggplant and egg mixture. Enjoy them warm, garnished with fresh parsley and an optional sprinkle of feta cheese.
Cut the stuffed pitas in half and serve with a simple side salad drizzled with olive oil and lemon juice. Sprinkle with cracked black pepper before enjoying.
