Steps

• Preheat the oven to 355°F (180°C).
• Cut the eggplants in half, then into thin slices.
• Spread them out on a baking sheet lined with parchment paper. Pour 2 tablespoons of olive oil, the maple syrup, the spices, some salt, and pepper. Bake for 50 minutes.
• Pour the soy cream into a bowl and add a few drops of lemon juice without mixing. Wait a minute or so, then mix to get a nice thick cream.
• Chop the mint and basil and add them to the cream with a spoonful of olive oil, some salt, and pepper.
• Open the pomegranate to collect the seeds.
• Open the pita breads in half and fill with herb cream, roasted eggplant, pomegranate, and arugula!