• 2 aubergines
• Small handful of coriander
• Handful of pistachios, roughly chopped
• 1 tsp. sesame seeds

Aubergine marinade:

• 1 tsp. light tahini
• 1 tsp. miso paste
• 1 tbsp. tamari or soy sauce
• 2 cloves of garlic, crushed
• 1 tbsp. maple syrup

Coriander & tahini dressing:

• 20ml Unsweetened Almond Breeze Almond Milk
• 1 tbsp. light tahini
• 120g almond yoghurt
• Small handful of coriander
• 1 tsp. lemon juice
• Pinch of salt
• Few twists of black pepper

1. Pre-heat the oven to 180°C. Line a large baking tray with baking paper.
2. Add all the ingredients for the aubergine marinade into a bowl and whisk together.
3. Cut the aubergines in half length-ways and firmly score the flesh into diamonds, being careful not to break the aubergines skin and then place them on the baking tray.
4. Brush each half of the aubergine with the marinade and roast in the oven for 50 minutes until the aubergine is soft on the inside and dark brown on the top.
5. While the aubergines cook until they are a rich caramelised colour (around 50 minutes), create the coriander and tahini dressing. Add all the ingredients to a blender and whizz together until they all combine to create a smooth in texture. Pour the dressing into a jug and set to one-side.
6. Remove the aubergines from the oven and serve with a drizzle of the coriander and tahini dressing, a sprinkle of sesame seeds, roughly chopped pistachios and a few leaves of fresh coriander.