Cut the eggplant into half-circles and fry in a hot frying pan with a small amount of oil. Boil the potatoes and eggs in advance, cool and peel, cut the potatoes into pieces and the eggs into slices.

Chop the onion into thin slices, rinse in ice water with lemon and squeeze well. Cut the cherry tomatoes into halves and the cucumbers into slices.

Tear lettuce leaves into a bowl with your hands (if you chose arugula or lamb's lettuce, throw it in as is). Add eggplant, potatoes, meat or fish, tomatoes, and pickled cucumbers. Pour in olive oil, add salt and black and red pepper, and mix well (if you use amba, add significantly less salt; it's better to try and add it at the very end).

Combine tahini with lemon juice and ice water in a bowl and whisk with a fork or whisk until smooth. Pour this mixture over the salad and stir again.

Drizzle amba over the salad (if you eat it) and sprinkle with green coriander and mint.