Directions

1. Aubergines - Cut in half and the 1cm slices.

2. 3 Bowls - 1 plain flour, 2 eggs mixed, 3 breadcrumbs, with the Za’atar and parmesan mixed.

3. Coat Aubergines - Pass the aubergine slices through the flour, egg then the breadcrumbs.

4. Bake - Brush one side of the aubergines lightly with oil using a pastry brush. Place side by side on a rack on a tray and bake in the oven at 200 degrees centigrade for 15 minutes.

5. Dip - Whilst the aubergine is baking make the dip. Combine all the dip ingredients and stir vigorously until combined, if it is too thick add a few teaspoons of water to desired thickness.

6. Season - After 15 minutes remove from the oven and sprinkle with a little salt to taste.

7. Serve - Serve the aubergine whilst they are still hot, with the dip accompanying.