How to make it
Preheat the oven to 400˚F. Line a baking sheet with aluminum foil and spread the pita onto the baking sheet. Bake them in the oven for 10-15 minutes until toasted. Then set them aside for later.
In a bowl, add in the Greek yogurt, tahini, lemon juice, Lee Kum Kee Minced Garlic, and sea salt. Mix until combined and set it aside in the fridge for later.
Heat a large pan over medium heat. Add in the oil and then the onion. Reduce the heat to medium-low and cook the onions for about 5 minutes. Then reduce the heat to low and cook for another 4 minutes until they develop a light golden-brown color.
Increase the heat to medium and add in the eggplant. Cook for 10 minutes, stirring frequently.
Then add in the cumin, coriander, and paprika. Mix until combined. Increase the heat to high and add in the ground beef. Use a spatula to break the beef apart into crumbles. Reduce the heat to medium and cook until the beef is fully cooked through. Remove the pan from heat and season with salt and pepper to taste.
To assemble, arrange the pita onto a large plate. Then add on the ground beef and eggplant. Spread a layer of the reserved yogurt sauce on top of the beef and sprinkle the pomegranate arils, pine nuts, and chopped parsley on top. Enjoy!