• Place the sliced eggplant on a large tray lined with paper towel. Sprinkle with salt for 20mins to let it sweat out all the excess water.
• Preheat the oven to 400 degrees F.
• Pat the eggplant slices dry and arrange on a lightly oiled baking sheet. Brush the top of the eggplant slices with olive oil. Bake in the 400 degrees F heated-oven for 35-40 minutes, or until the eggplant turns a nice golden brown or even better roast it on a grill. 
• When the eggplant is ready, remove from the oven. There should not be too much excess oil, but if you like, you can carefully place the eggplant slices on a try lined with paper towel to drain.
• Arrange the eggplant slices on a serving tray. Sprinkle with Sumac. Spoon some of the pre-made Tahini sauce on top, and place the rest of it in a small bowl to serve. Finally, top the eggplant slices with the fresh parsley, pomegranate seeds, and toasted pine nuts.

Preparation of Tahini Sauce:

• Roast Sesame seeds in a skilet until they begin to turn golden brown and then stir constantly.  Grind the roasted sesame seeds in a food processor. Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency.
• Now, add the crushed garlic and lime juice to the Tahini paste and blend thoroughly until smooth. It will be thick as it emulsifies. Add a little bit of water and blend again. Continue to add water until you reach the desired consistency. It should have a medium-think salad dressing-like consistency. Transfer the Tahini to a serving bowl, Stir in fresh chopped parsley.