Preheat oven to 415 degrees Fahrenheit (220 degrees Celsius).

Make a thick paste by mixing the spices (you can add whatever spices you like) with the oil. Smear the paste evenly over the salmon. Top with eggplant rounds. Spray or brush oil over the eggplant.

Bake for 35–40 minutes.

When done, broil on low for a few minutes, just enough to get the eggplant nice and crispy.

To serve, sprinkle with salt, drizzle with tahini and silan, and top with pomegranate seeds, jalapeño rounds, cilantro, and parsley.