Put the aubergines directly under a hot grill. Cook, turning regularly, for 12-15 minutes until totally blackened and collapsing. Steam in a covered bowl for 2 mins.

Meanwhile, heat the olive oil in a pan over a medium heat. Add the onion and cook for 8-10 minutes until softened. Add the tomato puree and paprika and garlic and fry for a further 2 minutes.

Add the chopped tomatoes and stir to combine. Add a pinch of salt, bring to a simmer and bubble away for a few minutes while you make the tahini yogurt.

Add all of the tahini yoghurt ingredients to a small bowl with 2 tbsp of water and mix well to combine. Add a good pinch of salt and add more lemon juice to your desired taste. Add more water to loosen, if necessary. Set aside.

Once the aubergine is cool enough to handle, peel away the skin and shred the flesh using a fork. Mash the flesh into smaller pieces.

Stir the aubergine into the sauce with a pinch of salt, then add the red beans with their bean stock. Simmer for 5-6 minutes or until the sauce has thickened slightly. Stir in the juice of half a lemon and season to taste - if using tinned beans, you may need to add more salt at this point.

Serve the ragu into bowls, drizzle over the tahini yoghurt, pomegranate molasses (if using) and fresh dill. Finish toasted sunflower seeds for crunch. Serve with a grain of choice, charred broccoli or warm pitta breads for something heartier.