Slice aubergine in half lengthways, trim rounded edge to lay flat, pineapple score the flesh with a sharp knife making sure you don’t cut all the way through the flesh. Sprinkle with salt and leave to remove excess water and bitterness. Place on a baking sheet, drizzle with a little oil and bake in pre heated oven set to GM4/180°C and cook for 10-15 minutes. Top with defrosted salad and return to oven for another 5 minutes until warmed. Remove from oven, place onto serving plate and top with a drizzle of yoghurt, pomegranate seeds, toasted pine nuts and red amaranth.