Pre-heat oven to 200 degrees.
Dice the aubergine into 1 inch dice.
Drizzle the aubergine with a half of the olive oil and sprinkle with salt and pepper. Roast in the oven for 30 mins. Take out of the oven and place in a bowl, allow to cool.
Cut the pomegranate in half and remove the 'jewels' with a fork. Try to remove any white bits attached to the red pearls. Mix the yoghurt and cinnamon together. Finely chop the parsley. Pick and wash the watercress discarding any tough stalk. Toast the walnuts in a dry pan over a medium heat for 3-4 minutes, then chop them with a knife, but not too fine as you want to leave some texture to them.
Toss the roasted aubergine in the yoghurt mix.
Scatter the watercress on the plate, with some roasted aubergine on top. Place a tablespoon of pomegranate and walnuts over and sprinkle with fresh parsley and finally a small squeeze of lemon juice over the dish.
«This a perfect dish to accompany a barbecue in the summer or just a great way to begin your summer health kick. This is a light starter you would expect to be served in Morocco.»