Hit that reset button with this spiced bowl of loveliness. Silky, roasted eggplant, crispy and nutty chickpeas and a fresh-chopped tabouli get together for delicious effect here. It's weeknight wellness that feels more like indulgence.
Preheat oven to 220°C fan-forced. Cut eggplant lengthways into 6 wedges. Drain and rinse chickpeas.
Place eggplant and chickpeas on a lined baking tray and drizzle with 20ml (1 tablespoon) olive oil, sumac, ½ teaspoon salt flakes, and a good crack of pepper. Toss to coat eggplant and chickpeas and roast for 17–20 minutes or until eggplant has softened and chickpeas are crisp. While eggplant is roasting, continue with step 3.
Juice lemon. Place lemon juice, pomegranate molasses, remaining olive oil, ¼ teaspoon salt flakes and pepper in a bowl and mix to combine.
Chop tomato and cucumber into 2cm pieces. Roughly chop spinach and spring onion. Place tomato, cucumber, spinach, spring onion and olives together on a chopping board and use a large knife to finely chop until mixed well.
Place chopped vegetable mixture in a bowl with the dressing, season with salt and pepper and mix to combine.
Pick mint leaves from their stems and roughly chop. Place in a bowl with yoghurt, salt and pepper and mix to combine. Spread yoghurt over plates and top with eggplant, crispy chickpeas and tabouli to serve.