Place the yogurt in a muslin-lined colander set over a large bowl and leave in the fridge overnight to drain and thicken.

Preheat the oven to 200C fan forced. Line a roasting tin with baking paper.

Use a peeler to peel stripes down the side of each eggplant. Make a slit down the middle of each eggplant but be careful not to cut all the way through. Place in the prepared tin, cut-side down, and spray with olive oil. Bake for 30 minutes or until the skins start to shrivel.

Meanwhile, heat 1 tablespoon of the olive oil in a frying pan over medium-high heat. Add the onion and pepper and cook, stirring, for 5 minutes or until softened. Add the garlic, paprika and cumin and cook for 5 minutes or until thickened slightly. Stir in the parsley, dill, sugar and salt.

Remove the paper from the roasting tin and turn the eggplant s over so they sit cut-side up. Spoon the tomato mixture into the open slits in the eggplants. Drizzle with the remaining olive oil and add 1/4 cup of water to the tin. Cover with foil and bake for 40 minutes or until the eggplant is tender. Remove the foil and set aside the eggplant to cool slightly.

Dollop over the hung yogurt, scatter a few mint leaves over the top and sprinkle with black pepper.