Preheat the Ninja Smoker to 180ºC.

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.

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

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.

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.

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

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.

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.