To make baba ghanouj: Brush eggplants with a little olive oil and grill on medium low, with the barbecue's lid down, for 30 to 45 minutes or until soft, then remove and cool. Cut them in half lengthwise; scoop out as much flesh as possible and discard the skin. Combine flesh with garlic, lemon juice, tahini, yogurt, sea salt and pepper, and either mash with a fork or whirl in a food processor. Set aside.
Grill sausages until well browned. Dice tomatoes and toss with chickpeas, mint, parsley, olive oil, sea salt and pepper. Slice pitas in half and then into triangles. Place a large spoonful of baba ghanouj on each of four platters. Dust with sumac. Arrange equal amounts of sausage, chickpea salad, pita and figs, drizzled with honey, on each platter, and add a dollop of harissa.