1. Pre heat oven to 180 degree Celsius. Line baking tray with baking paper. Lay Eggplant on tray with small diagonal cuts. Sprinkle cumin and Paprika over the Eggplant. Drizzle with half the olive oil. Roast for 25 minutes, or until soft and golden. Remove from oven and drizzle with lemon juice. Season with salt and pepper.
2. Spread yoghurt onto plates. Top with tomatoes, place Eggplant onto salad. Drizzle with remaining oil. Sprinkle with parsley leaves, pomegranate arils and red onion.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (59%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 16.7mg||1 %|
|Potassium 382.7mg||10 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 8.8g|
|Protein 1.9g||3 %|
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Calories per serving: 110
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