1. Slice eggplants into rounds or sticks, score them, and sprinkle with salt to reduce bitterness. Let them sit for 15 minutes, then pat dry.
2. Combine aleppo pepper, brown sugar, smoked paprika, and seasoned salt in a bowl. Add olive oil to create a paste and coat each eggplant slice.
3. Preheat your oven to 400-425 degrees Fahrenheit or heat a cast-iron skillet over medium-high heat.
4. Fry or roast the eggplant slices until golden and crispy, approximately 15-20 minutes.
5. To prepare the miso tahini sauce, mix tahini, peanut or almond butter, white miso paste, ginger, rice vinegar, maple syrup, crushed garlic, and sea salt. Slowly add water until the desired consistency is reached.
6. Once eggplant is cooked, arrange on a plate, drizzle with sauce, and garnish with pomegranate seeds, mixed herbs, sesame seeds, pine nuts, and sumac onions.