Preheat oven to 400 degrees F. Score eggplants in few places with a sharp knife and place them in a baking tray, and bake for about 50 minutes to an hour until soft, turning them every 20 minutes or so.

Remove from oven and let cool. Once cooled, tear them apart with your hands, discard the skins, then roughly chopped, drain in a colander to get rid as much liquid as possible, about an hour.

For the tahini dressing, place the tahini paste, water, lemon juice, sa;t, garlic, and parsley in a food processorand process until smooth. If the sauce seems to thick, drizzle in a little bit more water until you get the right consistency you desire. Taste and correct seasoning as needed.

Place the drained eggplant in a serving dish and toss the salt in. Then add tomatoes, chives, pomegranate seeds, and sliced red onion.

Spoon the green tahini sauce on top and toss before serving. Add a light drizzle of olive oil on top.