Place eggplant slices on a cooling rack. Add a small pinch of salt to each slice. Allow to sit for 30 minutes. Turn eggplant pieces over and do the same to the second side.

Use a paper towel to wipe off any liquid that has accumulated. Heat three tablespoons of oil in a frying pan set over medium-high heat. Add eggplant slices in small batches so as not to overcrowd the pan. Cook for one to two minutes on each side until the eggplant is a nice golden brown. Remove from pan and set on a cooling rack.

When the eggplant is still warm but no longer boiling hot, sprinkle 1/8 teaspoon of vinegar on each slice.

Using a box grater, grate the tomato halves from the cut side. Grate until all the pulp is in the bowl and all you have left is the skin. Discard skin.

Season grated tomatoes with salt and oil. Mix to combine. Refrigerate or serve at room temperature.

Now that you have everything for your board, all you need to do is build it! First, choose the biggest platter you have. Any shape will do. Then find a few small bowls for the items that need to be contained, like the techinah, amba, and pickled onions.

Arranging the platter is super-easy as long as you follow two rules: 1) Keep each item in its own pile. 2) Symmetry is not your friend. Trying to divide your platter into perfect wedges or squares will only get you into trouble. Embrace the asymmetry and create something beautiful with texture and color.

Once your board is arranged, step back and take it in because it will be devoured upon arrival at the table — which is really the best compliment of all!