Step 1

Heat the oven to 475°F with a rack in the lowest position. In a large colander set over a large bowl, toss the eggplant with 1¼ teaspoons salt. Let stand for 15 minutes, tossing occasionally to encourage the liquid to drain. Using your hands, gently squeeze the eggplant to remove as much water as possible. Discard the liquid. Return the eggplant to the large bowl and toss with the oil, allspice and ¼ teaspoon pepper.

Step 2

Distribute the eggplant in a single layer on a rimmed baking sheet; reserve the bowl. Roast, undisturbed, until the eggplant releases easily from the baking sheet and the pieces are golden brown all over, 20 to 25 minutes. Set aside to cool slightly.

Step 3

Meanwhile, in the large bowl, stir together the lemon juice, pomegranate molasses and garlic. Gently fold in the cooled eggplant and tomatoes. Toss in the parsley and mint, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the pine nuts and pomegranate seeds (if using). Drizzle with additional oil and pomegranate molasses.