Heat your oven to 200°C/Fan 180°C/Gas 6. Cut the aubergines in half lengthways. Cut a criss cross pattern in the flesh, taking care not to cut through to the skin. Place on a baking tray. Brush each aubergine half with 1 tsp oil and season.
Slide the aubergines into the oven and roast for 30 mins till the flesh is soft. Tip the sesame seeds into a dry frying pan. Toast for 2-3 mins till golden.
Transfer the bulgar into a bowl. Season and pour in enough boiling water to cover the bulgar wheat by 1?cm. Cover with cling film or a saucer. Set aside to soak for 15 mins.
Peel the beetroot and cut into chunks. Pop into a food processor and blitz till it forms rice-like pieces. (No processor? See our tip.) Transfer to a bowl. Zest and juice the lime into the bowl. When the bulgar has soaked up the liquid, stir it into the beetroot. Add half of the sesame seeds.
Halve the pomegranate. Hold one half of the pomegranate in the cup of your hand over a bowl. Whack the back of it with a wooden spoon – the seeds should fall through your fingers. Repeat with the other half. Set aside.
Set the grill to its highest setting. Peel and grate the garlic. Whisk with the tahini and 1 tbsp of honey. Add 1 tbsp cold water and 2 tsp oil. Divide the mix into 4 and spread over the roasted aubergines. Place under the grill for 2-3 mins till bubbling.
Roughly chop the rocket and mint. Stir them through the cooled beetroot bulgar. Serve the tahini glazed aubergines with the beetroot tabbouleh. Scatter over the pomegranate seeds and remaining sesame seeds.