Let's start cooking!
Warm the plain waffles in an oven at 180ºC until soft and press onto a narrow cylinder to create a taco shape.
Halve the aubergine and sprinkle the flesh liberally with olive oil. Cut a clove of garlic into pieces and press into the flesh. Season the aubergines with salt and pepper and place in an oven at 160°C until cooked.
Remove the aubergine skin and mix the flesh together with the dill into a rough purée. Divide the aubergine purée between the Butter Crisp tacos and finish with a sprig of dill.