Mix 200ml of yoghurt and 200gms of feta chesse together with a good sprinkle of thyme.
Roll the edges of puff pastry (Paul put emmenthal chesse round the edges before rolling the pastry giving a cheesy crust)
Put the cheese yoghurt mix into what is now a pastry case and arrange the sliced aubergines on top, drissle with olive oil.
Bake at 200c till the pastry and aubergines are a golden brown.
While its still hot drissle with a spoonfull of honey.
Lovely hot or cold, but next time I think I will peel the aubergines.