Pre-heat the oven to 190C/370F degrees.

Prick the skins of the eggplants with a fork and place on a baking tray.

Bake for 45 minutes until soft.

Cool, then cut the eggplants in half lengthways and remove flesh with a spoon.

Heat the olive oil in a frying pan on a medium heat and add the eggplant. Cook for 5 minutes until slightly golden.

Place the eggplant into a food processor and add the lemon juice. Blend until smooth.

Add the yoghurt, then the garlic and cumin. Season to taste.

Chill in the refridgerator for at least an hour.

Serve with the parsley and a dash of cumin on top.

Eat and enjoy!