Preheat the oven to 200°C, gas mark 6. Put the aubergine on a large baking tray. Season, drizzle with 1 tsp olive oil and turn to coat. Cook for 8-10 minutes, until soft. Leave to cool.
Reduce the oven temperature to 180°C, gas mark 4. In a small bowl, combine the tahini, yogurt and remaining olive oil.
Use a small cookie cutter to stamp out 10 rounds from the tortilla wraps. Use to line a mini muffin tin and fill each one with baking beans. Cook the tortilla cups for 8 minutes, until golden.
Half-fill a heavy-based saucepan with sunflower oil and heat until a piece of tortilla sizzles when it hits the oil. Carefully fry the tortilla cups for 30-60 seconds, turning halfway, or until crisp. Remove with a slotted spoon, drain on kitchen paper and transfer to a serving plate.
To assemble the fatteh, divide half the tahini yogurt among the tortilla cups and top with the aubergine rounds. Add another layer of yogurt and finish with the chick peas, pomegranate seeds, chopped parsley and sumac.