Slice and score the aubergines, then rub olive oil over the aubergines and place on the hot griddle pan. Turn frequently so that both sides get nice and charred. The aubergines will take around 15-20 minutes to cook through.
Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more. Add the spices and the tomatoes, balsamic glaze and cook on a low heat for 10 minutes. Add the black pepper to the pan and simmer for a further minute.
Fry the Naturli’ Pea Protein Mince according to pack instructions. Add the mince & fresh thyme to the tomato mix.
Add all the ingredients to a mini chopper and blitz. If you don’t have a mini chopper, crush the garlic in a pestle and mortar and then add all the ingredients to a jar and shake to combine.
Toast the pine nuts in a dry pan for 2-3 minutes until they are starting to brown (careful they get burnt easily!)
Top the aubergine with the spicy mince, toasted pine nuts, and tahini dressing. Sprinkle with fresh coriander.