Preheat the oven to 200 degrees C and poke the eggplant several times with a knife to prevent it bursting. Roast it in the oven for 20 minutes, then let cool and peel. Alternatively, if you have a gas stove, toast the eggplant on all sides directly over a burner. Dice the eggplant.
Place the eggplant in a salad bowl and add mint, tomatoes, parsley, spring onion and pomegranate seeds. Drizzle with oil and season with salt and pepper. Toss gently and serve.