1

Preheat the Ninja Smoker to 180ºC.

2

Lightly oil your aubergines and prick them all over using a fork. Place the aubergines and garlic bulb in the Ninja Smoker and cook until both are completely soft — 1 hour 10 mins.

3

Place a strainer over a bowl and grate the tomatoes into the strainer, season the tomato pulp with salt and set aside.

4

Meanwhile, soft boil the eggs. Bring a saucepan of water to the boil and gently drop the eggs in, cook for 6 mins. Then drain and place the eggs in a bowl of ice water.

5

Clean and reuse the saucepan. Add 6-8 tbsp of olive oil and the tomato purée, and place on a medium-high heat. Once hot, cook and stir until the tomato paste darkens, 2-3 mins. Then, add the cumin and fennel seeds. Cook and stir until the spices have toasted, 2 mins. Remove from the heat and stir the turmeric and pul biber through, set aside.

6

Halve the datterini tomatoes and season with salt and pepper, set aside.

7

Once the aubergines are soft, scoop the inside of the aubergines and place into a bowl. Remove the garlic cloves from their skins and add to the aubergine. Using a fork, mash them into a rough pulp. Add the grated and drained tomato pulp to the bowl with the tahini, and 3 tbsp of olive oil. Stir together, season with salt and pepper. If it needs to be loosened, add a few spoons of tomato water.

8

Serve the dip onto a plate or multiple plates, top with some datterini tomatoes, soft boiled eggs and drizzle over the spiced oil. Finish with a scattering of mint leaves and scoop with warm flatbreads.