- 20g of blueberries
- 1 aubergine
- 2 tbsp of avocado oil
- 50g of yogurt
- 1 tbsp of toasted sesame seeds
- 3 tbsp of sprouted chickpeas
- 1 tbsp of finely chopped parsley
- salt and pepper
- 1 tbsp of lemon juice
Preheat the oven to 200C.
Slice the aubergine lengthways into 2cm strips. Rub this with avocado oil and salt. Place on a large roasting tray and Roast in the oven for 20-25 minutes until golden and cooked through.
While this is cooking mix the yogurt, parsley, lemon juice and a pinch of salt and pepper together in a bowl.
Thinly slice the blueberries. Plate the aubergine with the yogurt drizzled over, sliced blueberries, toasted sesame seeds and sprouted chickpeas. Best served warm.