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We work together http://www.teken-ing.nl/index.php/writing-a-book-help.pdf writing a book help Now slice the aubergines 2cm thick and grill until lightly charred. To make the dressing for the aubergine rehydrate the chipotle with half a cup of water. Once soft, blitz in a blender with the red onion, garlic, coriander and sugar. This paste will keep well in the fridge for two weeks. Dab the paste on the warm aubergine when it comes off the grill. The dressing will mix with the aubergine and create a wonderful rich smoky smell. Grill the red peppers and then coat with more of the dressing and add the zest of the lime and the almonds. Give it all a good mix and season to taste. Tear the aubergine and pepper into bite-size pieces and keep warm.

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