Heat the broth and steam the eggplant slices in this until soft. Drain on kitchen paper.
Lightly toast the pine nuts in a non-stick frying pan and briefly add the garlic. Mash feta with pomegranate syrup and lemon juice with a fork to a cream and season with pepper, paprika and parsley.
Stir in pine nuts and garlic and salt if necessary.
Spread the cream on the eggplant slices, roll up the slices and pin them with toothpicks.
