Pierce eggplants with a fork
Char eggplants over open flame for approximately 10 minutes, turning until blistered and soft
Transfer charred eggplants to a bowl and cover with plastic wrap
Steam for 10 minutes
Peel the eggplants, reserving the smoky skin from one of them
Blend yogurt, tahini, lemon juice, garlic, salt, and smoky skin until smooth to make the tahini-yogurt cream
Mix chopped parsley, chopped mint, olive oil, neutral oil, lemon zest, minced garlic, salt and pepper to make the herb salsa
Spread a layer of tahini-yogurt cream on a plate
Place a whole eggplant on top of the cream
Using a spoon, spread and flatten the eggplant
Rub with more cream and drizzle with herb salsa
Finish with chopped parsley and pomegranate seeds
Serve and enjoy
