Preheat the oven to 180’C. Cut the aubergines in half, score and smother with the smoked garlic paste. Drizzle with a little olive oil and place in the oven, bake for 40 minutes.

Peel and finely chop the red onion and the garlic clove. Grate the carrot. Add 1 tbsp olive oil to a large pan on a low heat. Add the onion and fry for 2-3 minute until it starts to soften.

Add the garlic and chopped chilli and fry for a further minute. Then add the carrot, sumac and baharat, stir well and fry for a further five minutes, still on a med-low heat.

Chop the tofu and the sun-dried tomatoes into small chunks and add to the pan. Stir well and fry for a further minute or two. Add the lemon juice and stir.

Remove the aubergines from the oven, scoop out the flesh and chop roughly. Add to the pan, mix well, heat through and then spoon the mixture back into the aubergines.

Make the dip by finely chopping the mint leaves and mixing into the yoghurt. Sprinkle the feta and pomegranate seeds over the auberines and serve with the dip alongside.