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Roast the aubergine: Slice the aubergine into rounds ½ cm thick. Place on the baking tray and drizzle with olive oil. Bake for 25 minutes or air-fry for 15 minutes.
Prep the veg: Peel and mince the garlic, peel and slice the onion, slice the tomatoes, deseed and slice the green chilli, pick the dill leaves.
Make the base: Heat a frying pan with olive oil. Add garlic, tomato paste, cumin, turmeric, and coriander. Layer up the tomatoes, sliced onion, aubergine, and chilies. Add vinegar, sugar, and water. Simmer for 15 minutes.
Make the yoghurt: Place yoghurt in a bowl and grate over the garlic, zest the lemon, and add the juice. Mix and season with salt.
Finish and serve: Spoon the yoghurt on a plate, top with the aubergine borani. Finish with olive oil, dried mint, Aleppo pepper, dill leaves, and pine nuts.