1. Light the barbecue (or preheat the griddle/grill). Cook the whole aubergines for 30 minutes, turning them often until blackened and soft throughout. Set aside until just cool enough to handle.
2. Meanwhile, cook the kebabs according to pack instructions. Chop half the parsley leaves. Halve and remove the stalks and skins from both aubergines. Dice the flesh from one and mix with the chopped parsley, then set aside. Mash the other with any cooking juices until as smooth as possible, and add a little sumac. Season both.
3. Spread the aubergine purée over 2 plates, spoon over the diced aubergine, then top with the kebabs and sprinkle with the whole parsley leaves and sumac. For a more sustantial meal, serve with flatbreads or rice.