Gather your ingredients together and preheat the oven to 475 degrees F.
Cut the eggplants into 3/4 inch rings.
Place the eggplant rings into a bowl and drizzle with the olive oil and sprinkle with salt and pepper.
Spread out onto a baking sheet covered with tinfoil and roast in the oven for 30 minutes.
Toast the cumin seeds in a pan on medium heat for about 5 minutes.
Using a mortar and pestle crush the seeds.
Remove the skin, seeds and white pith of the lemon and chop.
Put the beans into a bowl with the cumin, lemon, 3 tablespoons oil, salt, pepper and cayenne pepper.
With a fork roughly mash the bean mixture.
Put the yogurt, 1 tablespoon of olive oil, 2 tablespoons water, mint, parsley, 1/4 teaspoon salt, dash of black pepper into a blender or food processor and puree into a nice pourable dressing.
Arrange the eggplant slices on a plate and spoon the bean mixture on top then drizzle with the yogurt dressing and serve.