Ingredients

• 2 lbs eggplant, each with a 1 inch slit down one side
• 1/2 cup greek yoghurt
• 1 tbsp tahini sesame paste
• juice half lemon
• 1 clove garlic, minced
• 1 tsp za’atar or Herbes de Provence
• salt & pepper
• pomegranate seeds

Place the eggplants into your slow cooker, slits faced down so the moisture can drain out during cooking.

Cover and cook for 2 hours on HIGH or 4 hours LOW.

 While the eggplant are cooking, mix the yogurt, tahini, lemon & garlic to form a paste and refrigerate.

 When the eggplant are cooked, remove and half lengthways. Serve immediately as follows or refrigerate until required. Put onto a large place, season with the herbs, salt & pepper. Drizzle the yogurt sauce over the top and sprinkle with pomegranate seeds.

Serve as an appetizer or light lunch with flatbreads.