Combine the harissa paste with half the oil and brush over the salmon and set aside.
Chargrill the aubergines until blackened on the outside but tender inside- this normally takes around 15-18 mins turning frequently. Allow the aubergines to cool slightly and scoop out and mash with a fork.
Mix in the chopped garlic, chopped herbs, yoghurt tahini and the remaining oil.
Season the salmon with salt and grill.
Spoon the aubergine onto the plate and the salmon on top. Scatter the pomegranate seeds over. Serve with bulgar wheat, warm pita breads or a crisp salad.
You can omit the tahini for allergies. Works well with trout, seatrout and monkfish.