salt and pepper to taste
1 ½ tablespoons lemon juice
2 tablespoons raw tahini
2 tablespoons pomegranate syrup, silan, or honey
3 tablespoons pomegranate seeds
1 tablespoons chopped parsley
Roast medium sized eggplants on open flame or grill, until blackened all around. Let cool and peel to remove skin.
Lay on serving dish, season with salt and a little lemon juice, cover with raw tahini, and then drizzle with aged pomegranate syrup (you can also reduce pomegranate juice with sugar for the same effect)
Decorate with pomegranate seeds and chopped parsley.