Preheat oven to 200°C. Line baking tray with baking paper.
Add eggplant and mix with ½ the olive oil.
Sprinkle over the sumac, cumin, salt and pepper.
Drizzle the remaining oil over and turn to coat the eggplant in spices.
Place in the preheated oven for 25-30 minutes until well roasted.
To prepare the dressing mix all ingredients in a small jar.
Place the roasted eggplant, tomatoes, olives, parsley and coriander in a bowl and stir through the dressing. Gently mix through the rocket or salad mix and sprinkle the pistachios over the top to serve.