Scoop out the roasted eggplant flesh and mix it with a fork to mash slightly. Add garlic and lemon juice. Season with salt and pepper to taste.
Spread the mixture on a dinner plate, covering it in an even layer. Sprinkle with pomegranate seeds. Drizzle generously with silan, techina, and a bit of olive oil. Season with coarse salt and some chopped parsley.
Recipe by Between Carpools at https://betweencarpools.com/have-you-ever-tried-eggplant-carpaccio-well-you-must/