Step by step
Cut the eggplants in half lengthwise and cover the cut sides lightly with olive oil.
Place on a baking sheet and roast until tender for 25 minutes on 200°C.
Scoop the eggplant flesh into the food processor.
Add walnuts, tahini, fresh lemon juice, yoghurt, salt and cumin. Mix on stand 2 for 30 seconds until smooth.
Finish off with some olive oil and fresh parsley.
Serve with crackers or as a spread on a toast.