Pierce eggplants several times with a wooden skewer and spread on a baking sheet covered with baking paper. Cook in a preheated oven (electric oven:210 °C/circulating air: 185 °C) for about 1 hour until they are very soft and have a well roasted skin. Remove from oven, cover with a damp cloth and let rest for about 15 minutes. Cut the eggplants in half and remove the flesh from the skin using a tablespoon.

Peel garlic and chop coarsely. Squeeze the lime. Place eggplant flesh, garlic, lime juice and tahini in a tall container and puree with a hand blender until creamy. Season with salt, cumin and pepper to taste. Pour into a canning jar or bowl with a lid and refrigerate until ready to serve.

Finely dice the pineapple. Add the diced shallots, chopped cilantro and chopped chili pepper and mix. Season the pineapple salsa with the olive oil, lime juice and zest, and salt.

Roast the hazelnuts and then chop them coarsely.

Season the soy yogurt with some lemon zest and juice and salt and pepper.

Remove the pomegranate seeds from the fruit. To do this, quarter the pomegranate and, preferably in a bowl filled with water, scoop out the seeds under water, removing the white core. Drain the removed seeds in a sieve.

The planted.pulled in a frying pan with a little vegetable oil over medium heat.

Place the tacos in a skillet and toast over medium heat until slightly crispy on both sides.

Remove the tacos from the pan and place on a board, spread with the baba ghanoush, spread the fried planted.pulled spread, drizzle with yogurt and finally sprinkle the hazelnuts and cilantro on the filled tacos and enjoy.