Preheat the oven to 180˚C.
Line a large roasting tin with baking parchment and put the shallots and aubergines in the tin, sprinkle with the paprika, drizzle with the olive oil and give the tray a shake to mix. Prick the aubergines a few times with a sharp knife then cover the tin with foil and roast in the hot oven for an hour.
Remove the foil. If there is a lot of cooking liquid in the bottom of the tin, pour most of it off and add the cherry tomatoes to the tin. Roast for 20 minutes, until the tomatoes have split.
For the dressing, combine the crushed garlic, vinegar and Baharat with the olive oil. Finely chop a small handful of the parsley and stir in.
Heat the freekeh according to pack instructions. Gently fold in the shallots, tomatoes and remaining parsley, along with any juices from the roasting tray. Serve an aubergine (or half if they are large) per person on the freekeh and shallot mixture, with the dressing spooned over.