2 small eggplants, halved
1/4 cup (60 mL) olive oil, divided
1 tsp (5 mL) salt and pepper, divided
1 pkg (340 g) Yves Veggie Cuisine® ground round
1/4 cup (60 mL) finely chopped fresh parsley
1/4 cup (60 mL) finely chopped fresh cilantro, divided
2 green onions, thinly sliced
2 cloves garlic, minced
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each ground coriander and paprika
2 tbsp (30 mL) tahini paste
1 tsp (5 mL) lemon zest
1/2 cup (125 mL) lemon juice
1/2 cup (125 mL) pomegranate seeds
2 tbsp (30 mL) toasted pine nuts