Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.

Cut the aubergines (eggplants) in half lengthways without removing the green stalk.

Make about four deep parallel incisions in the cut side of the aubergine, but don't go as deep as the skin. Then turn the aubergine at a 45-degree angle and do another four cuts to create a diamond pattern.

Line a tray with baking parchment and add on the aubergines cut side up.

Brush the aubergines with the oil until all the oil has been soaked into the flesh.

Season with salt, pepper and thyme and roast for about 35 mins until they are well browned (but not burnt).

Remove them from the oven and let them cool.

While the aubergines are roasting in the oven prepare the lemon yoghurt sauce. Combine all the ingredients for the yogurt sauce and mix well. Add a little extra milk if the sauce is too think and a little extra lemon if not lemony enough.

Chill yoghurt sauce in fridge whilst waiting for aubergines to roast and cool.

Spoon yoghurt sauce over the cut sides of the aubergines and top with pomegranate seeds.