- In a bowl, combine the yogurt, cheddar, nuts, garlic and dill. Season with salt and pepper. Refrigerate.
- Preheat the grill, setting the burners to high.
- Brush the eggplant slices with oil. Season with salt and pepper. Grill for 1 to 2 minutes per side. Let cool.
- Spoon about 10 ml (2 teaspoons) of the nut mixture on half the eggplant slices. Lay a second slice on top.
- Serve warm or cold as an hors d’oeuvre.