In a food processor or blender, combine the onion, garlic cloves, dill, and chilis. Process until onion is finely diced and everything is combined. Set aside.
In a separate bowl, add the pomegranate juice, lemon salt, flour, pomegranate molasses, and whisk to combine. Set aside.
Add the water to a saucepan, along with the lentils, salt, cumin powder, and black pepper. Mix to combine, then turn heat to medium and bring to a simmer. Cook lentils uncovered for 8 minutes until beginning to soften.
Add the cubed eggplant on top of the lentils, and without mixing them in, let them simmer and steam uncovered for another 5 minutes.
Whisk together the tahini and the lemon juice, and add this to the pot along with the pomegranate juice blend, and the onion/garlic blend. Stir to combine, then loosely cover the top of the pot, allowing some air to escape and simmer on medium low heat for another 20 minutes, until eggplant cubes are tender.
Remove from the heat, and let the pot rest for 5 minutes. Transfer to a serving plate, and top with extra tahini if desired, fresh pomegranate kernels, and chopped fresh parsley. Enjoy!