1. Place the unpeeled aubergines on a baking sheet

2. Bake in the preheated oven for about 30minutes or until the flesh is tender and the skins are dry and wrinkled

3. Cut each aubergine in half and scoop out the flesh

4. Put the aubergine into a liquidizer or a food processor

5. Blend until smooth and gradually add the olive oil

6. Blend the mixture until the oil has been incorporated

7. Stir in the chopped parsley and the cumin

8. Peel and crush the garlic and stir it in with the yoghurt

9. Season to taste with salt and pepper

10. Chill in the refrigerator until required

List of ingredients required:

(serves 4 people)

3 medium aubergines
6 tablespoons olive oil
2 tablespoons finely chopped parsely
1/4 teaspoon ground cumin
1 clove garlic
150ml natural yoghurt
Salt and freshly ground pepper

The oven should be preheated at a temperature of 375F (190C)