Preheat your oven to 200C
On a gas hob or under the grill, blacken the aubergine until burnt. If you're doing this on the hob it is best to skewer the aubergine so you can keep a safe distance.
When it is all blackened, place it into a roasting tart and out it in the oven for about 10 minutes to soften.
When ready, split open, scoop out the flesh and roughly chop so it is broken down.
In a food processor or blender, add the beetroot, tahini, toasted cumin, thyme leaves, garlic and lemon juice and blitz until smooth. Season with salt and pepper.
Spoon the beetroot mixture into a bowl, add the aubergine and stir through.
In a dry frying pan, toast the pine nuts until golden.
Serve the Sweet Chilli Beetroot Ganoush in a bowl topped with a spoonful of yoghurt, a handful of pine nuts and some chopped coriander leaves to finish.