Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Pierce eggplants with a knife and roast (whole) until very soft to the touch, about 45 minutes to one hour. (This works fine with your oven at a higher temperature as well; I usually throw them in with whatever I’m cooking.)

Meanwhile, heat oil and sauté the onion until translucent. Add the meat and brown (see tip from Challah Ring with Onion-Meat Dip regarding browning meat). Season with one teaspoon salt and barbecue/shawarma seasoning.

To serve: Cut the eggplant open and scoop the flesh out onto a large platter. Use a fork to mash it down so it’s spread evenly over the platter. Season with half a teaspoon salt. Spoon the raw tahini over the eggplant and lightly season with remaining half teaspoon salt. Drizzle silan over the tahini. Place meat in the middle, and garnish with herbs, pine nuts, and pomegranate arils.