Vegan Eggplant with Tahini
This is one of my favorite dishes I make at least once a week. I ate a similar version at a friend's house who recreated it after eating it at a Syrian family's house and then made my own version at home. I usually roast the eggplant the day before or in the morning and then I can make the dish quickly when it's time to eat. I usually serve it with bread. It keeps well in the fridge as well for a yummy lunch the next day.
You need to adjust the amount of pomegranate molasses to your own personal taste. I usually use a large clove of garlic and hence a little more pomegranate molasses, but it's up to you.