1Preheat the oven to 200°C. Line two baking trays with baking paper. Score the flesh of the eggplant in a crosshatch pattern, then drizzle with olive oil. Sprinkle with paprika, salt and black pepper, then place cut-side down on one baking tray. Roast for 30-35 minutes, or until soft and caramelised.
2Combine the drained chickpeas on the second prepared tray with the olive oil, cumin, smoked paprika and salt. Toss well to combine, then spread out on the tray and roast for 20-25 minutes, or until crispy.
3Combine the ingredients for the harissa yoghurt in a small bowl. Set aside until needed. To make the pomegranate salad, combine the ingredients in a medium mixing bowl and toss lightly to combine. Season to taste with salt.
4Serve the roasted eggplant halves topped with crispy chickpeas, drizzled with harissa yoghurt, and sprinkled with smoked almonds and parsley. Serve with the pomegranate salad on the side.
