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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.