Cover sliced @eggplants{5} with @olive oil{0.25%c}, salt and pepper.
Bake for ~{30%minutes} 15m on each side at 200°C.
Mix @labneh{2%cups} zest and juice from @lemon{1}
Melt @nduja{1%cups} in a pan with @olive oil{0.25%c}
Finish with @honey{2%tbsp}. 
Plate labneh, sprinkly of nduja, eggplant, and rest of nduja
Serve with lemon wedges and bread