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Soak the almonds in water overnight and drain.
Juice the lemon.
Roughly chop the coriander stalks.
Halve the aubergines.
Fit the hand blender with the mini chopper attachment.
Line a baking tray with parchment paper.
Pre heat the oven to 190°C.
Add Ingredients 1 (almonds, water, paprika, chipotle, tahini, lemon juice, oil, syrup, tamari, coriander) into the chopper.
Pulse until a smooth, spreadable consistency is reached.
Place the first of Ingredients 2 (aubergine) on a cutting board.
Use a sharp knife to score the flat surface in a criss cross pattern.
Spoon the nut butter over the aubergine and spread to the edges.
Place the aubergine halves on a baking sheet.
Drizzle with the rest of Ingredients 2 (seeds, oil).
Roast for 25 minutes at 190°C.
Serve.
Garnish with sliced chilli, spring onions and coriander leaves.
Soak the almonds in water overnight and drain.
Juice the lemon.
Roughly chop the coriander stalks.
Halve the aubergines.
Fit the hand blender with the mini chopper attachment.
Line a baking tray with parchment paper.
Pre heat the oven to 190°C.
Add Ingredients 1 (almonds, water, paprika, chipotle, tahini, lemon juice, oil, syrup, tamari, coriander) into the chopper.
Pulse until a smooth, spreadable consistency is reached.
Place the first of Ingredients 2 (aubergine) on a cutting board.
Use a sharp knife to score the flat surface in a criss cross pattern.
Spoon the nut butter over the aubergine and spread to the edges.
Place the aubergine halves on a baking sheet.
Drizzle with the rest of Ingredients 2 (seeds, oil).
Roast for 25 minutes at 190°C.
Serve.
Garnish with sliced chilli, spring onions and coriander leaves.