Preheat the oven to 180°C and line a baking sheet with parchment paper.
Wash the eggplants. Cut them length-wise in half. Gently incise the eggplants and brush with olive oil and season with salt and pepper. Bake for 45 minutes at 180°C.
Cook the buckwheat according to the instructions on the packaging (or find my tips in the notes below).
Roll the pomegranate on a flat surface to loosen the seeds. Cut it open and remove the seeds. Set aside.
Roughly chop the walnuts with a knife.