Preheat your oven to 220°C. Arrange the eggplant on a baking tray and place on the middle rack of the oven. Cook for approximately 40 minutes or until it is soft and almost falling apart.
Allow the eggplant to cool slightly then slice in half lengthways. Fill each half with the feta or labneh, add a squeeze of lemon juice and drizzle with olive oil.
Lightly toast the Smoky Almond Dukkah in a dry pan and generously sprinkle over each eggplant half.
