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.