Make some cuts on the eggplants with the tip of a knife all around them and grill them in a hot oven of 250 C. for 30 minutes. Peel the eggplants and cut them in dices of 2 cm2. Cut the tomato and the green pepper in a small size. Mix the eggplant with the concentrated pomegranate, the lemon juice, the salt (add the crushed garlic), and the olive oil. Add the tomato, the green pepper, the chopped parsley. Mix them all together. Serve and decorate with some grains of pomegranate and mint leaves.