Cut the eggplants into 1cm-thick rounds. Lay them out on tissue paper and sprinkle with salt. Wait for 10 minutes, then pat dry. Turn them over and sprinkle salt on the other side, patting this side dry after a further 10 minutes.
Heat half the olive oil in a large griddle pan and fry the eggplant rounds on a high heat for 3-4 minutes. Transfer to an oven pan and bake in a pre-heated oven for 15 minutes.
In a small bowl combine the labneh, cream, sumac and cayenne pepper. Season with salt and pepper.
Spread the labneh mixture on the bottom of a large plate or flat bowl. Top with the grilled eggplant and dress with the onion, mint, parsley and pomegranate seeds.
Squeeze over the lemon, drizzle with the remaining olive oil and season with salt and pepper.