Preheat your oven to 200°C (390°F). Pat the seitan steaks dry with kitchen paper to help them develop a golden crust during roasting.

In a small bowl, combine minced garlic, thyme, smoked paprika, half the salt, and black pepper. Rub this spice mixture evenly over both sides of each seitan steak.

Arrange aubergine rounds on a large baking sheet. Brush both sides lightly with 2 tablespoons of olive oil and sprinkle with remaining salt. Roast for 15 minutes until they begin to soften.

While the aubergine roasts, heat the remaining 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the seitan steaks in the skillet and sear for 2-3 minutes per side until golden brown.

Remove the aubergine from the oven and push to the sides of the sheet. Carefully transfer the seared seitan steaks from the skillet to the baking sheet, nestling them among the aubergine.

In the same skillet, whisk together pomegranate molasses, maple syrup, and balsamic vinegar. Heat gently for 1 minute until combined, then drizzle this glaze over the seitan and aubergine on the baking sheet.

Return the baking sheet to the oven and roast for 15-18 minutes until the seitan is heated through and the aubergine is completely tender and golden at the edges.

Remove from the oven and transfer the seitan and aubergine to a serving platter. Scatter pomegranate seeds and fresh parsley over the top for color and freshness. Serve immediately while warm.