First, slice your aubergines lengthwise. Lay skin side down on a plate and sprinkle the cut tops of the aubergine with the kosher salt. Let sit for 20-30 minutes to allow the bitterness to sweat from the aubergines. After this, rinse the aubergines and dry them.
Preheat your oven to 425° Fahrenheit. Prepare a baking sheet with parchment paper and oil lightly with a high heat oil.
Mix the harissa and honey (or maple syrup) and brush the tops of each aubergine with the harissa glaze.
Roast for 30 minutes or so, checking in the last ten minutes to ensure they do not burn.
When fully cooked, remove from the oven and dress with tahina, parsley leaves, pomegranate arils, and sprinkle with either dry harissa seasoning, or a mixture of sumac and Aleppo pepper flakes.