1.

Aubergine:

2.

Preheat oven to 200c

3.

Cut your aubergines into discs about 1/2 inch thick.

4.

Place on a baking tray, and toss in 1 tbsp olive oil.

5.

Cook in the oven for about 40 minutes when they should be soft with crispy edges.

6.

Onion Topping:

7.

Meanwhile, heat 1 tbsp olive oil in a pan over medium high heat.

8.

Once hot, add the shallots and cook for about 5 minutes, stirring to avoid sticking.

9.

Once soft and translucent, add the pumpkin seeds, almond flakes and chili powder. Cook for another couple of minutes and then set aside.

10.

Yogurt:

11.

Whilst everything is cooking, mix together all of your yogurt ingredients.

12.

Serve your aubergine slices with the onion topping and drizzled yogurt.