Fill mixing bowl with room temperature water and soak bulgur wheat for 30 minutes.
Grill eggplant on high flame for 5 minutes on each side until soft and charcoaled. Remove both stems.
Peel one eggplant, leave the other with the charred skin, and cut into cubes.
Put all cubed pieces into one blender and add 1/2 cup of olive oil and the juice of 2 lemons. Add salt and pepper for taste and blend on high until smooth.
Strain water from the soaked bulgur wheat and move to a mixing bowl.
Chop parsley and mint.
Dress pumpkin with thyme leaves, salt, pepper and oil and sauté in a medium pan for 3 minutes until golden brown.
In a separate bowl, add 20 g yuzu, salt, pepper, olive oil, chili and mix. Add bulgur, sautéed pumpkin, dates, pomegranate seeds, pears, parsley, mint, ginger, and mix.
Add yuzu dressing from the first bowl and taste.
Remove sea bream skin and cut into four equal rectangles. Season with thyme, salt, pepper and olive oil.
Add the eggplant paste to one side of each piece of fish.
Add one piece of sliced bread to the same side as the eggplant paste and cut the bread to align with the size of each fish.
Add all four pieces to a sauteé pan and cook on medium heat for 2 minutes, bottom side first then flip until top side is golden brown.
Add tahini, lemon, salt, pepper, olive oil and ice water to a medium-sized mixing bowl and stir until smooth. Soak the vegetable garnish in lemon, olive oil, yuzu, salt, and pepper.