Fill mixing bowl with room temperature water and soak bulgur wheat for 30 minutes 

Grill eggplant on high flame for 5 minutes on each side until soft and charcoaled . Remove both stems . Peel one eggplant, leave the other with the charred skin . Cut both eggplants into cubes . Put all cubed pieces into one blender . Add 1/2 cup of olive oil and squeeze 2 lemons . Add salt and pepper for taste . Mix in blender on high until smooth

 Strain water from the soaked bulgur wheat and move to a mixing bowl

Dress pumpkin with thyme leaves, salt, pepper and oil . Sauté pumpkin in medium pan for 3 minutes till golden brown

In a separate bowl, add 2 tablespoons Yuzu, salt, pepper, olive oil, chili and mix . 

In another bowl, mix bulgur, sautéed pumpkin, dates, pomegranate seeds, pears, parsley, mint, and ginger, then mix well. Add Yuzu dressing from the first bowl to mixture and taste .

 Remove sea bream skin . Cut fish long way and then in half to result in four equally-sized rectangles . Season raw pieces with thyme, salt, pepper and olive oil . Add the eggplant paste to one side of each fish piece , Add one piece of sliced bread to the same side as the eggplant paste . Cut the bread to align with the size of each fish . Add all four pieces to a sauté pan . Cook fish at medium heat for 2 minutes, bottom side first then flip until top side is golden brown

In a medium size bowl, mix tahini, lemon, salt, pepper, olive oil and ice water.

 Soak the vegetable(s) garnish in lemon, olive oil, Yuzu, salt, and pepper

 Plating : Smear tahini in a line on the bottom of the plate . Place bulgur salad directly on top . Add the four pieces of cooked sea bream, shingled . Roll each vegetable and place throughout the plate, on top of the fish or in the bulgur salad . Garnish with leaves