Roast Aubergine with Yoghurt, Sliced Blueberries and Parsley

Ingredients:

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

Method:

1. Preheat the oven to 200C.
2. 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.
3. While this is cooking mix the yogurt, parsley, lemon juice and a pinch of salt and pepper together in a bowl.
4. Thinly slice the blueberries. Plate the aubergine with the yogurt drizzled over, sliced blueberries, toasted sesame seeds and sprouted chickpeas. Best served warm.