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Cut the eggplants in half lengthways. Place cut-side down on a baking paper-lined tray and roast for 35-40 minutes in an oven preheated to 475ºF (245ºC) until a fork easily pierces the flesh. Remove and set aside until cool enough to handle.
Add the remaining ingredients (garlic, lemon juice, olive oil, salt, and Greek yogurt, optional cumin if using) to the bowl of a food processor or high-powered blender, and blend until smooth.
Grasp an eggplant half by the stem and scoop out the flesh with a spoon into a mesh strainer. Repeat with the other halves. Roughly mash the flesh in the strainer with the spoon, then set over a bowl and leave to drain for five minutes, stirring occasionally.
Add the drained flesh to the processor/blender bowl and process until smooth. Decant to a bowl or container.
Enjoy at room temperature or chilled. Optionally, sprinkle with smoked paprika and chopped parsley and drizzle over extra olive oil before serving.