Grilled Eggplant With Haloumi And Smoky Baba Ghanoush | Donna Hay

Ingredients

• 3 small eggplants (aubergines), quartered lengthways
• 350g haloumi, sliced
• 2 tablespoons extra virgin olive oil
• 6 sprigs lemon thyme
• sea salt and cracked black pepper
• 1 cup (120g) frozen peas, cooked, lightly crushed with a fork
• 2 tablespoons store-bought dukkah
• mint leaves, to serve
• 2 small eggplants (aubergines)
• 8 cloves garlic
• ¼ cup (70g) plain (natural) yoghurt
• 2 tablespoons tahini
• 2 tablespoons lemon juice