1/2 chipotle in adobo sauce with a 1 tbs of the sauce
1 tsp cumin seeds
1 tbsp smoked paprika
1 tsp dried oregano
2 chipotle chilli in adobo sauce, plus 2 tsp sauce from can
4 whole cloves garlic
1 tbs apple cider vinegar
1 tbs maple or agave syrup
Salt
For the avocado cream, blend the cream, mint, avocado, lime juice and salt until smooth. Place in the fridge until ready to serve.
Pre heat the oven to 200C.
For the basting sauce, ingredients into a blender and blend until smooth.
Cut the eggplant in half and score. Brush with oil and season with salt. Place on a tray lined with baking paper and roast in the oven for 15 minutes. Remove and brush generously with some of the basting sauce. Return to the oven and cook for a further 10 minutes. Repeat this process one more time or cook until the eggplant is cooked through and the top is caramelised. Remove and let rest then roughly chop and place in a serving bowl.
Warm tortillas in a pan over a medium heat for a minute on each side. Keep warm in a tea towel.
To serve, top corn tortillas with chopped eggplant, avocado cream and onion. Garnish with almonds.
