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Slice the eggplant into ½ inch rounds, score and sprinkle with salt.
Let them sit for 15 minutes and pat dry.
Mix the Aleppo pepper, paprika, brown sugar, seasoned salt and olive oil. Brush it on the eggplant slices.
Preheat a cast iron for 2 minutes on medium high. Then, add a bit of olive oil, once it is shimmering add the eggplant and cook for 3-5 minutes until golden and flip, cook for 1 minute, make sure they don’t burn. Fry in 2-3 batches.
Mix everything for the sauce, and add as much water as desired.
Add the sauce on top of the eggplant, top it with herbs, pomegranate seeds, pine nuts, black pepper and more salt if needed.