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