Wash the bone marrow in cold water and trim off any large membranes. Fry the finally chopped onion, add the bone marrow, season with salt and pepper and fry for another ten minutes. Divide the mixture into three. Add the finely chopped beetroot and pomegranate seeds to the first, the finally chopped roast aubergine to the second and the chopped celery leaves to the third. Serve with freshly toasted rye bread and vegetables.