Wash eggplant, cut in half lengthwise, with the tip of the knife, cut diamond criss-cross into the flesh, not cutting through the skin. 

Drizzle eggplant with oil and season with salt and pepper. Heat large oven-safe pan on medium-high heat. When pan is hot, place eggplant face down and sear until golden brown. Turn over and place pan in the oven for 10 minutes at 425℉.

Meanwhile, in a medium pot, heat 1 tablespoon oil, add garlic, and ½ the lemon juice. Add 1 cup of lightly salted water and bring to a boil. Add couscous, stir, cover and remove from heat.

In a small dish, combine sesame seeds and honey together. Remove eggplant from the oven and drizzle honey until covered. Sprinkle pomegranate arils over the eggplant. Replace pan in oven and continue to bake for an additional 10 minutes.

Place kale in a medium bowl, drizzle with 1 tablespoon oil and toss with remaining lemon juice, ½ the lemon zest, couscous and season with salt and pepper.

Plate dish: Divide kale and quinoa salad between two plates, place eggplant, drizzle with tahini and garnish with remaining lemon zest.