Rub the oil, spices and salt into the aubergine and arrange on an oven tray lined with baking paper.
Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
Cook the quinoa according to the instructions on the packet, season to taste. Place in a bowl and mix with the remaining ingredients. Set aside until ready to serve.
Mix the onion slices with the remaining ingredients and set aside until ready to serve.
In a food processor, puree all the ingredients until smooth.
Divide the spinach into 2 bowls and top with the aubergines, tabouleh, pickles and hummus. Garnish with the remaining ingredients.