3.
Cut your aubergines into discs about 1/2 inch thick.
4.
Place on a baking tray, and toss in 2 tbsp olive oil and some salt.
5.
Cook in the oven for about 40 minutes when they should be soft with crispy edges.
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, chili powder and more salt to season. Cook for another couple of minutes and then set aside.
11.
Whilst everything is cooking, mix together all of your yogurt ingredients.
12.
Serve your aubergine slices with the onion topping and drizzled yogurt.
