Peel the aubergines. Cut in cubes and sprinkle with 1 teaspoon salt. Place aside for 5-10 min and allow to sweat. Using kitchen papers, remove the water that comes out.
Line a baking tray with baking paper and generously drizzle olive oil. Transfer the aubergine cubes on it and bake in preheated oven at 200 C until completely soft.
Remove from oven and season with pepper and roasted cumin powder.
Transfer to a serving platter.
Mix yoghurt with tahini, lemon. Season with salt and pepper. Add parsley.
Pour the sauce over the aubergines.
Take a small frying pan, fry the pine nuts in olive oil until golden.
Pour over the yoghurt and decorate with tomatoes, pomegranate and parsley.
Serve as mezze (starter) with pita / naan or side with meat dishes.