1. Wash and cut eggplant in half lengthwise, score the flesh in a criss-cross pattern.
2. Then place on a baking tray and season with some olive oil, salt & pepper and bake in a hot oven 475F until golden. Remove from oven a let cool.
3. Mix the tahini with lemon juice, salt & pepper, garlic and kefir milk, taste for correct seasoning and texture.
4. Extract the seeds from the pomegranate and set aside until needed.
5. Place the cooled eggplant on a plate and using a fork gently squeeze the flesh out. Then drizzle the tahini sauce, sprinkle the pomegranate and a little olive oil, then add chopped cilantro.