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Place a well-greased griddle pan on a high heat. Prick the aubergines all over with a fork, about 8–10 times, and grill them, turning as necessary until well charred and softened, about 45 minutes. Set aside to cool, then peel and discard the stems and skins, and pull apart the flesh into strands.
Make the tomato sauce: Heat oil in a medium sauté pan on medium-high heat. Add onion and cook for 6 minutes until softened. Add crushed garlic and tomato paste, cook for 1 minute, then add tinned tomatoes, sugar, 100ml water, ½ teaspoon salt, and pepper. Simmer, then lower heat and cook for 18 minutes until thick.
Make the topping: Heat oil in a small frying pan, add sliced garlic and pine nuts, cook until golden. Add spices and a pinch of salt, then remove from heat.
In a small bowl, whisk tahini with 2½ tablespoons of water and a pinch of salt until smooth.
To the tomato sauce, add burnt aubergine, 3 tablespoons of water, ¼ teaspoon salt, and pepper. Cook for about 5 minutes until heated through. Stir in chopped dill, drizzle with tahini, and top with fried garlic and pine nuts. Serve warm.