Ingredients

• 4 small aubergines, halved
• 100g almonds
• 1/2 tsp smoked paprika
• 1 clove garlic, roughly chopped
• 1/2 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

Tools

• Triblade System Hand Blender,

Method

1. Place the almonds in a medium sized bowl, cover with water and soak for 6 hours, or overnight.
2. Preheat your oven to 190C.
3. 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.
4. 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.
5. 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.
6. To serve, scatter with sliced chilli, spring onions and coriander leaves.

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