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Preheat the oven to 200 fan. Mix 4 tbsp of olive oil with the Baharat and a good pinch of salt. Brush all over the aubergine wedges and pop them onto roasting tray. Roast for 30-35 minutes until tender.
Meanwhile, grate the tomatoes into a large mixing bowl using the course side of a grater. You will have pulp with no skin. Add the garlic, most of the oregano, lemon juice, remaining olive oil and a pinch of salt and pepper. Mix well. Toss the cooked aubergines in the dressing so they get completely coated.
Spread the yogurt onto a serving dish. Top with the aubergines and drizzle over the dressing left in the bowl. Scatter over the sesame seeds and remaining oregano and the dive on in.