Preheat the oven to 200ºC.
Put the quinoa/bulgur wheat/cous cous on to boil as per pack instructions, with a generous pinch of salt in the water.
Cut the aubergine into wedges and spread over a baking tray. Season well with salt and pepper. Drizzle over the olive oil and sprinkle the cumin seeds on. Leave to roast for 25 minutes or until soft and silky inside.
Meanwhile, de-seed the pomegranate and put to one side. Mix all of the dressing ingredients together in a bowl.
Once the aubergine is roasted, remove from the tray leaving any loose cumin seeds on there. Drain the chickpeas and add to the baking tray with 2 tsp olive oil. Season well and shake around to mix with the remaining cumin seeds. Roast for 10-15 minutes until crispy.
Mix the cooked grains with the chopped parsley and juice of 1/2 lemon. Season to taste. Serve up, layering the aubergine on top of the herby grains along with the chickpeas, pomegranate, and chopped almonds. Drizzle on the yoghurt dressing and sprinkle with extra parsley. Enjoy!