Preheat the oven to 180ºC.
Place sliced aubergines in a colander and sprinkle with salt; allow to stand for 20 minutes. Pat dry with paper towel.
Place aubergines on a baking tray, drizzle with olive oil and sprinkle with cumin and coriander. Roast for 20–30 minutes. Remove and set aside.
Place eggplant on a serving platter, toss with coriander leaves and pomegranate seeds, drizzle with dressing.
Place all ingredients in a bowl, stir well, season and drizzle with olive oil. (Thin dressing down with a little extra hot water if necessary.)
Words and image: Lose It! magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Mealsmailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.