Preheat the oven to 400°F and prepare an oven dish.
Wash the eggplant and dry well. Split in half lengthwise and make diagonal cuts on each, forming a sort of diamond reticle. The cuts must be deep, but be careful not to cut the skin underneath.
Put the eggplants in an oven dish and drizzle three tablespoons of olive oil. Season with a bit of sage, salt and pepper.
Bake for 35-40 minutes until well cooked and the meat is tender.
Meanwhile, mix the yogurt and Dijon mustard, goat cheese, and the remaining tablespoon of olive oil in a bowl. Add thyme, parsley, mint, salt and black pepper to taste and mix well.
Once the eggplants are roasted, put in a dish or plate and cover with yogurt sauce. Scatter pomegranate arils and cashews on top to taste.
