Burnt Eggplant Tomato Tahini From Ottolenghi Test Kitchen

Ingredients

• 4 medium eggplants (about 2 pounds/1 kilogram)
• 3 tablespoons olive oil, plus extra for greasing
• 2 garlic cloves, thinly sliced
• 2 tablespoons pine nuts
• 1 1/2 teaspoons cumin seeds, roughly crushed with a mortar and pestle
• 1 1/2 teaspoons coriander seeds, roughly crushed with a mortar and pestle
• 1/2 teaspoon chile flakes
• 2 tablespoons tahini
• 1/4 cup (5 grams) dill, roughly chopped, plus 1 tablespoon extra leaves, to serve
• Tomato Sauce
• 3 tablespoons olive oil
• 1 onion, finely chopped (1¼ cups/180 grams)
• 4 garlic cloves, minced
• 1 teaspoon tomato paste
• 1 (14-ounce/400-gram) can of whole, peeled tomatoes, roughly crushed by hand
• 1/2 teaspoon sugar
• Kosher salt and black pepper

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