||Brush steaks with oil and bring to room temperature.
||Cut a few deep slits in the eggplant and place directly over a gas flame using tongs (see tip if you don't have a gas flame). Cook for 10 minutes, rotating as the skin chars and the eggplant softens. Remove to a tray and slice in half lengthways. Scoop flesh into a sieve set over a bowl and allow to drain for 20 minutes.
||Preheat a barbecue or grill to very hot, season steak with salt and pepper and cook for 2-3 minutes per side for medium, then allow to rest.
||Finely chop the drained eggplant until it becomes slightly mushy, and then place in a bowl with balsamic vinegar and lemon juice, stirring until combined. Gently fold through tomato, cucumber, parsley and half the pomegranate seeds. Season with salt and pepper. Serve with remaining pomegranate seeds on top.