Lemony Eggplant w Artichoke & Kale Sauce on Adzuki Bean Spaghetti

Adzuki bean pasta (or more, if this is too modest for you)

eggplants of abt 200g (1 per person)

juice of 1 lemon

non dairy milk

(gluten free or spelt) flour

smoked paprika powder

salt

generous grind of pepper

spray oil

fresh coriander

stalks of curly kale (about 60grams without stem)

marinated artichoke (about 8 pieces, and mine were store bought)

avocado (about 50gr)

non dairy milk (I used homemade almond & hazelnut milk)

Himalayan rock salt