Preheat your oven to 400°F (200°C).

Wash the 2 eggplants.

Prick the eggplants all over with a fork.

Lightly drizzle the eggplants with 1 tbsp olive oil.

Wrap each eggplant completely in aluminum foil.

Place the foil-wrapped eggplants on a baking sheet.

Roast in the preheated oven for 45–60 min, or until the eggplants are very soft.

Allow the eggplants to cool until they can be handled.

Wash the 1 green chili pepper.

Grill the chili pepper over a direct flame or on a grill pan until the skin is charred and blistered.

Allow the chili to cool, then peel off the charred skin.

Cut the grilled chili pepper into small cubes.

Remove the eggplants from the foil.

Peel the skin off the eggplants.

Using a fork, shred the tender eggplant pulp.

Mince the 1 garlic clove.

Add the minced garlic to the shredded eggplant.

Season with salt, black pepper, and cumin.

Add the juice from half a lemon.

Add the cubed grilled chili.

Mix thoroughly.

Add 3 tbsp yoghurt to the eggplant mixture, or more, until you reach your desired consistency.

Mix until well combined.

Cover the eggplant salad and chill in the refrigerator for at least 1 hour before serving.

Serve chilled.