Italian Baked Eggplant

Ingredients

• 2 Large aubergines
• 4 Medium tomatoes halved and sliced
• 4 garlic cloves Thinly sliced
• 1 cup olive oil
• 2 tbsp grape vinegar
• 2 tbsp runny honey
• 200 g Puck® Premium Feta Cheese
• 1 salt and pepper
• 1 cup fresh parsley Chopped
• 2 spring onions thinly sliced
• 1 tbsp lemon zest
• 2 tbsp pine nuts Toasted
• 1 cup yoghurt