Preheat oven to 250C (480F). Halve eggplant lengthwise then score the cut side by cutting in a chunky criss cross pattern. Place cut side up on a baking tray. Drizzle generously with olive oil and scatter over the ground coriander and a little salt and pepper.

Bake eggplant for 15-20 minutes or until very tender.

While the eggplant is cooking, bring a pot of water to the boil. Rinse quinoa and add to the boiling water. Simmer for 12-15 minutes until quinoa is just tender. Drain and toss with the parsley leaves.

When the eggplant is cooked, scatter over the quinoa parsley mixture. Drizzle with yoghurt and finish off with the pine nuts.