Cut eggplant in half lengthwise. Score the cute sides in a criss-cross pattern.
Heat olive oil in a sauté pan until it begin to smoke. Add the eggplant cut side down and cook until the eggplant is golden brown.
work in batches if necessary, add olive oil to the pan after each batch as the eggplant absorbs it.
Once the eggplant is golden brow, put the sauté pan in the oven to finish cooking. If you cooked the eggplant in batches, put all the eggplant on a baking tray and finish cooking in the oven. The cooking time will depend on the thickness of each slice of eggplant and on our particular oven. Check after 8 minutes, less for thin slices.
While the eggplant finishes cooking, make the ricotta mixture. Put the ricotta, pomegranate seeds, and both zests in a bowl.
Heat olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke. Add the shallots and garlic and cook until they are soft and fragrant but before they start to change color.
Deglaze with white wine and reduce the wine by approximately 90 per cent. Add the contents of the pan to the ricotta. Add the mint leaves and orange blossom water.
Season with salt and pepper and enough olive oil to make the ricotta smooth and spreadable.
Spoon a good amount of the ricotta mixture onto each eggplant half and serve