• 1 aubergine
  • 2 tbsp avocado oil
  • 50 g yogurt
  • 1 tbsp finely chopped parsley
  • 1 tbsp lemon juice
  • 20 g blueberries
  • 1 tbsp toasted sesame seeds
  • 3 tbsp sprouted chickpeas


  1. 1

    Preheat the oven to 200°C. 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. 

  2. 2

    While this is cooking, mix the yogurt, parsley, lemon juice and a pinch of salt and pepper together in a bowl. 

  3. 3

    Thinly slice the blueberries. Plate the aubergine and drizzle the yogurt over the top, then add sliced blueberries, toasted sesame seeds and sprouted chickpeas. Best served warm.

Nutritional Details

Each serving provides
  • Energy 929kj 222kcal 11%
  • Fat 15.7g 22%
  • Saturates 2.8g 14%
  • Sugars 5.9g 7%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 389kj/93kcal

Each serving provides

11.9g carbohydrate 3.1g fibre 6.8g protein

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