Arrange sliced eggplant slices on two large, rimmed baking sheets lined with parchment paper or nonstick baking mats without overcrowding. Generously season both sides with salt and set aside for 45 minutes to one hour.

Meanwhile, prepare the tahini dressing by placing all of the ingredients together in a glass jar with a tight-fitting lid. *Go light on added salt for the dressing because the eggplant will hold onto some of the salt from Step 1 above. Cover and shake vigorously to combine. Set aside.

When the eggplant is almost ready, space the oven racks evenly apart (dividing the oven into thirds) and pre-heat oven to 220°C/425°F/Gas 7.

Thoroughly rinse eggplant under running water to remove excess salt. Transfer the eggplant to a plate lined with paper towels and pat each slice thoroughly until completely dry. Transfer the dry eggplant slices to the prepared baking sheets and brush the exposed surface with the olive oil.

Place the baking sheets in the oven and roast for 25-30 minutes, or just until the eggplant is golden brown. Cook time may vary, so check after 20 minutes and adjust final cook time accordingly. Do not overcook.

Remove from oven and transfer the roasted eggplant slices onto individual serving plates. Spoon some tahini dressing on top.

Sprinkle with with some fresh parsley.

Finish off with pomegranate arils before serving. Enjoy!