- Preheat the oven to 200C/180F/Gas Mark 6.
- Slice the aubergine lengthways into 2cm (3/4in) 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.
Recipe from Seasonalberries.
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This simple but tasty veggie dish can be served up at lunchtime or as a light evening meal
20g of blueberries 1 aubergine 2 tbsp of avocado oil 50g of yogurt 1 tbsp of toasted sesame seeds 3 tbsp of sprouted chickpeas 1tbsp of finely chopped parsley salt and pepper 1tbsp of lemon juice
Time: 10 mins Serves: 2 Nutrition: n/a