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Roast Aubergine with Yoghurt, Sliced Blueberries and Parsley

Serves 2

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 length-ways 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.