Heat a griddle pan over a high heat until smoking. Brush the aubergine slices with the remaining olive oil and season well. Griddle in batches for three to four minutes on each side until deeply charred and completely tender.

Meanwhile, in a bowl, combine the drained chickpeas with the tahini, lemon juice and grated garlic. Season generously and mash roughly with a fork - you want a chunky, textured spread with some whole chickpeas still intact. Loosen with a tablespoon of olive oil or water, if needed.

Assemble the sandwich. Layer one slice of bread starting with a few slices of the aubergine, then top with a couple generous dollops of the tahini chickpeas. Drizzle over the pomegranate molasses and scatter with a few mint leaves. Close with the other half of the bread. Repeat with the remaining bread.