For the tahini yoghurt
Slice the aubergines in half lengthways, then score the flesh with a knife, cutting deep into the flesh without piercing the skin. Make diagonal cuts about an inch apart and then repeat in the other direction, so you have a diamond pattern.
Drizzle with olive oil and grill over hot coals, turning regularly until soft.
Remove from the heat and sprinkle with the sumac.
Combine all the ingredients for the tahini yoghurt and season well.
Serve the aubergines with the yoghurt sauce, pearl couscous, feta cheese and pita bread. Sprinkle with chopped parsley, walnuts and pomegranate seeds.