20g of blueberries
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.