Italian Baked Eggplant

Instructions

• • Preheat oven to 180 C. Line a large baking dish with baking paper. Lightly oil the baking paper and sprinkle with salt and pepper.
  • Cut the eggplants in half lengthwise, keeping the stem intact. Cut 5 slits in each, from stem to the base. Place in the baking dish. Fill the slits with the sliced tomato and garlic.
  • Whisk together the olive oil, vinegar and honey. Season well with salt and pepper. Pour over the eggplant, letting it run down the slits. Bake for 40 minutes, basting frequently. Remove from oven and crumble the white cheese into the slits. Baste and return to oven for 10 minutes. Remove and cool to room temperature and then transfer to serving dish.
  • Combine parsley, spring onion, lemon zest and pine nuts to make a topping. Serve the eggplant, accompanied with yogurt and topping.