Roast the eggplants over the fire – or in the over on broil. Once they are ready, slice them in half and scoop out the inside. Leave the skin of the eggplants whole so it can be filled with the mix later.

In a large bowl, mix the eggplants with tahini, silan, lemon juice, zest, sea salt and garlic. Mix everything and pour this mixture over the prepared eggplants. Sprinkle some pomegranate seeds and cilantro.