Burnt Eggplant, Tomato and Tahini

Buy or find
Eggplant, 4 medium, about 1 kg
Olive oil, 90ml, divided into 2x 45ml
Garlic, 2 cloves, thinly sliced
Garlic, 4 cloves, crushed
Brown onion, 1, diced
Pine nuts, 15g
Cumin seeds, 1 1/2 tsp, roughly crushed in a mortar and pestle
Coriander seeds, 1 1/2 tsp, roughly chopped in a mortar and pestle
Chilli flakes, 1/2 tsp
Tahini 30g
Tomato paste, 1 tsp
Canned tomatoes, 1 400g can, San Marzano are the best
Dill leaves, 5g, roughly chopped plus more to use a garnish
Salt and freshly ground black pepper
Caster sugar, 1/2 tsp

Do
Place a well greased cast iron skillet on a high heat.

Prick the eggplants all over with a fork (about 8-10 pricks per eggplant).

Place the eggplant on the skillet when it is smoking.

Cook the eggplant on high heat, turning as required until well charred all over and softened through the middle (this will take about 45 minutes).

Remove the eggplant from the skillet and place on a plate to cool completely.

Remove the skins and stems, and roughly shred the eggplant flesh and place it on a clean plate.

Make the tomato sauce by placing 45ml oil in a medium frying pan on a medium-high heat.

Add the onion and cook for 6 minutes, stirring as required until softened and lightly coloured.

Add the crushed garlic, and tomato paste and cook for a minute more.

Add the canned tomatoes, sugar, 100ml water, 1/2 tsp salt and a generous grind of black pepper.

Bring to a simmer, then lower the heat to medium and cook for 18 minutes, stirring occasionally , until thick and rich.

Heat 45ml oil in a small frying pan on medium-high heat, then add the sliced garlic and pine nuts and cook for 60-90 seconds, or until lightly golden.

Add the spices and a tiny pinch of salt, and immediately remove from the heat and tip into a bowl. Set aside until needed.

Whisk the tahini with 2 1/2 tbs water, 1/4 tsp salt and a good grind of small pepper in a small bowl until smooth and pourable.

Add the charred eggplant, 3 tbs water, 1/4 tsp salt and a good grind of black pepper and cook on medium-high heat for about 5 minutes, stirring occasionally, until heated through.

Remove from the heat and stir in the chopped dill. Drizzle all over with the tahini, then spoon on the fried garlic and pine nut mixture and top with the dill leaves.

Serve warm.