Ottolenghi Test Kitchen Burnt Aubergine and Tomato | Shelf Love

Ingredients

• 4 medium (1kg) aubergines
• 3 tbsp olive oil, plus extra for greasing
• 2 garlic cloves, thinly sliced
• 15g pine nuts
• 1½ tsp cumin seeds. roughly crushed with a pestle and mortar
• 1½ tsp coriander seeds, roughly crushed with a pestle and mortar
• ½ tsp chilli flakes
• 30g tahini
• 5g dill, roughly chopped, plus 1 tbsp extra picked leaves to serve
• 3 tbsp olive oil
• 1 (180g) onion, finely chopped
• 4 garlic cloves, crushed
• 1 tsp tomato paste
• 1 tin (400g) plum tomatoes, roughly crushed by hand
• ½ tsp caster sugar
• salt and black pepper