Wash the eggplants and slice lengthwise into 0.5 cm thick slices.
Toss the slices generously with salt and leave in a colander for 30 minutes to draw out moisture.
Pat the eggplant slices dry with a clean cloth.
Preheat oven to 180°C. Arrange eggplant slices on baking trays and drizzle with olive oil.
Roast until halfway baked and soft enough to roll, about 15–20 minutes. Set aside to cool slightly.
For the filling, combine the plant-based mince powder with water and olive oil in a mixing bowl.
Add the caramelised onions, tomato paste, cumin, coriander, cinnamon, salt, pepper and grilled corn kernels. Mix thoroughly.
Place a spoonful of filling at one end of each eggplant slice and roll up tightly.
Arrange the rolls seam-side down in a baking dish. Bake for 15–20 minutes until heated through.
Drizzle generously with tahini and scatter with pomegranate seeds and fresh parsley before serving.
