Prepare the Aubergine (Eggplant):

• Preheat your oven to 200°C (180°C fan).
• Prick the aubergines with a fork to allow steam to escape.
• Place them on a baking sheet and roast for about 30 minutes, or until the skin is charred and the flesh is soft.
• Remove from the oven and let them cool slightly.
• Once cool, scoop out the flesh and discard the skins.

Make the Aubergine and Yogurt Dip:

• In a bowl, combine the roasted aubergine flesh, Greek yogurt, minced garlic, olive oil, lemon juice, salt, and pepper.
• Use a hand blender or food processor to blend until smooth and creamy.
• Adjust the seasoning if needed and refrigerate the dip until ready to serve.

Cook the Halloumi:

• Heat a non-stick frying pan over medium-high heat.
• Add the halloumi slices and cook for 1-2 minutes on each side until they are golden brown and slightly crispy.

Assemble and Serve:

• To serve, place a pita bread on a serving platter and spread the Aubergine and Yogurt Dip on top.
• Arrange the cooked halloumi slices on top.
• Sprinkle the zaatar spice blend generously over the halloumi.
• Garnish with a drizzle of olive oil, fresh herbs, rocket leaves and a squeeze of lemon juice.