Wrap each beetroot in aluminum foil and season with salt and drizzle with a little of the olive oil. Place on a large baking tray. Now prick the eggplant all over with a fork, also place on a baking tray with the clove of garlic. Drizzle slightly with olive oil and season with salt. Bake the beetroot for 40 minutes, or until tender and the eggplant and garlic for 30 minutes or until the eggplant is charred.
Allow the beetroot to cool completely and with gloves peel off the skin, slice into thick circles and reserve.
Remove the black skin of the eggplant and place flesh in a bowl. Add tahini, salt, pepper, garlic, oil, and a squeeze of lemon. Using a fork mash the ingredients (it should be roughly combined but not pureed).
Now fry the haloumi in hot pan until soft and golden on each side.
Arrange the beetroot circles on the plate with a dollop of the eggplant in the centre. Combine the pinenuts and rocket with a little olive oil and salt in bowl and toss. Place a mound of the rocket on top of the eggplant and finally scatter the warm haloumi. Serve with pita bread.