mediterranean roasted eggplant recipe with pomegranates

1		large eggplant, sliced into .75 inch to 1inch rounds
1  pinch		Kosher salt
1  teaspoon		Extra Virgin Olive Oil
1  cup		pomegranate arils seeds
1  tablespoon		Toasted pine nuts, a handful

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Sprinkle both sides of eggplant slices with kosher salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat."
Meanwhile, arrange a rack in the middle of the oven and preheat to 400 degrees F. Make the tahini sauce according to this recipe and set aside for now.
Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil (I used Private Reserve Greek EVOO). Arrange eggplant slices on a lightly-oiled baking sheet (make sure to space them out well). Roast in heated oven for 20 minutes, turn over using a spatula and roast for another 10 to 15 minutes or until the eggplant turns golden brown.
When the roasted eggplant is ready, remove from oven (there should not be too much excess oil, but if you like, you can carefully place the eggplant slices on a try lined with paper towel to drain.) Arrange on a serving platter and sprinkle with seasoning of choice (I used about 1 to 1 ½ tsp of za'atar and a similar amount of sumac) Drizzle with tahini or serve tahini on side. Top with fresh parsley, pomegranate arils and toasted pine nuts.
Serve this roasted eggplant as a vegan side or as an appetizer/mezze, it's great on top of warm pita or your favorite crusty bread.

Serve with Tahini Sauce