Smokey Aubergine Halves

Smokey Aubergine Halves

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  • Serves: Up to 12 people


  • 4 small aubergines, halved
  • 100g almonds
  • 1/2 tsp smoked paprika
  • 1 clove garlic, roughly chopped
  • ½ tsp chipotle flakes
  • 2 tbsp tahini
  • 1 lemon, juice
  • 4 tsp toasted sesame oil
  • 1 tbsp maple syrup
  • 2 tbsp tamari, or soy sauce
  • ½ small bunch coriander, leaves picked, stalks roughly chopped
  • 2 tbsp sesame seeds
  • 1 red chilli, thinly sliced
  • 2 spring onions, green parts thinly sliced


  • Place the almonds in a medium sized bowl, cover with water and soak for 6 hours, or overnight.
  • Preheat your oven to 190C.
  • Drain and rinse the almonds and add them to the chopper bowl of your Triblade System Hand Blender, with 100ml water, smoked paprika, garlic, chipotle, tahini, lemon juice, 2 tbsp sesame oil, maple syrup, tamari and the coriander stalks. Pulse until everything is roughly chopped together, then blend until you have a smooth spoonable consistency.
  • Using a sharp knife, score the open faces of the aubergine halves in a crisscross pattern, spoon the nut butter sauce over, spreading it to the edges. Place onto a parchment lined baking sheet and repeat with the remaining aubergine halves.
  • Sprinkle the aubergine halves with the sesame seeds, then drizzle with 2 tbsp toasted sesame oil and roast in the preheated oven, for 25 minutes, or until the nut butter is golden and the aubergine is tender.
  • To serve, scatter with sliced chilli, spring onions and coriander leaves.

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