Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Roast aubergine with yogurt, sliced blueberries and parsley
This light supper or lunch uses sprouted chickpeas (find out how to prepare them here). Ordinary tinned chickpeas would do just fine too though
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Ready in 35 minutes
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Cooking time 25 minutes
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Prep time 10 minutes
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Serves 2 people
Ingredients
- 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
Method
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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.
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2
While this is cooking, mix the yogurt, parsley, lemon juice and a pinch of salt and pepper together in a bowl.
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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.
