Preheat your oven to 425°F (220°C). Slice the large globe eggplants in half and score the flesh in a crisscross pattern. Drizzle with olive oil and sprinkle with ground cumin, smoked paprika, ground cinnamon, and a pinch of salt. Place them cut-side down on a parchment-lined baking sheet and roast for 30-35 minutes until the flesh is soft and caramelized, and the skin is wrinkled.

Once the eggplants have cooled, scoop out the tender flesh and place it in a mixing bowl. Add diced red onion, chopped fresh parsley, mint leaves, lemon juice, halved cherry tomatoes, and pomegranate molasses. Toss gently until all ingredients are well combined, and taste to adjust the seasoning.

In a small bowl, whisk together tahini, grated garlic, lemon juice, and a pinch of salt. Gradually add cold water, about a tablespoon at a time, until the mixture reaches a smooth, pourable consistency.

Transfer the mixed salad onto a serving dish, spreading it evenly. Drizzle the tahini sauce generously over the top, ensuring each bite boasts that delightful flavor. Garnish with additional herbs or a sprinkle of chopped walnuts or slivered almonds.