Sumac Roasted Eggplant and Chickpeas with Hummonnaise and Pomegranate

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Toss carrots, chickpeas and first measure of sumac on first prepared tray with a drizzle of oil. Season with salt and pepper and roast (on lower oven rack) for about 30 minutes, until carrots are tender and chickpeas are crunchy.
2. While carrots cook, cut eggplant in half lengthways, then cut into 2cm-long wedges. Place on second prepared tray and drizzle with a good amount of olive oil. Season with salt and pepper and second measure of sumac. Roast (on shelf above carrots) for about 25 minutes, until tender and golden.
3. Turn eggplant and gently toss carrots and chickpeas once during cooking. When carrots and chickpeas have 5 minutes cook time remaining, add almonds to tray to brown. In a small bowl combine hummus and mayonnaise until smooth and set aside.
4. In a small bowl combine all pomegranate dressing ingredients. Whisk until smooth and set aside.
5. Use a peeler to peel courgette lengthways into ribbons. Set aside.
6. spoon hummonnaise onto a large family style platter or individual plates and spread out. Top with sumac roasted eggplant, chickpeas, carrots and almonds. Top with courgette ribbons and parsley. Drizzle over pomegranate dressing and sprinkle with smoked paprika.