Preheat the oven to 200C.
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 with the yogurt drizzled over, sliced blueberries, toasted sesame seeds and sprouted chickpeas. Best served warm.
Our thanks to Madeleine Shaw on behalf of Seasonalberries.co.uk for providing this recipe.
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