Preheat the oven to 180oC (350oF). Cut the aubergines into 2cm cubes, toss with the olive oil on a baking tray and roast for 30 minutes until browned and shrunken. Set aside.
Rinse the lettuce leaves and basil leaves then spin dry (I used the OXO salad spinner). Arrange the lettuce leaves on a serving plate or large chopping board. Tear the basil into small shreds.
Fill the lettuce cups with cubes of roasted aubergine, then pomegranate seeds, chopped walnuts and torn basil.