1. Mix the grilled eggplant cubes with the tomatoes, spring onions, coriander, pomegranate molasses and lemon oil sauce in a mixing bowl. Mix rocket leaves and mint leaves with lemon oil sauce and salt in a roundsalad plate.

2. Pour the first mixture in the center of the dish over the rocket mixture. Sprinkle fried almonds and fresh pomegranate seeds as garnish.