Preheat the oven to 180°C (350°F, Gas 4). Put the eggplants, tomatoes and garlic on an oiled rack over a roasting tin. Bake in the oven for 25-30 minutes, or until soft and leave to cool.

Remove the baked aubergine flesh and puree it with tomatoes and garlic in a food processor until smooth. Add the remaining oil and mix again.

Spoon into a bowl. Stir in lemon juice, yogurt, salt and pepper. Cover and chill for at least 1 hour hours.

Serve with flat breads, pita breads or tosted bread.

Cut eggplant in half lengthwise and scrape out most of the seeds.

Peel, seed and chop the tomatoes; dice the red pepper and the onion. Place them in a bowl with the minced herbs, celery leaves, garlic and chili.

Stir in the salt, pepper and 2 tablespoons of oil. Mix well.

Stuff the eggplants with this mixture and place in a large skillet. Add about 1/4 cup of water to the bottom of the pan. Drizzle the eggplant halves with the remaining to tablespoons of olive oil. Cover the skillet and simmer for about 1 hour.

To serve, slice each stuffed half eggplant in half lengthwise.