• Preheat broiler to high; position rack in center of oven. Place eggplants on foil-lined baking sheet. Broil for 2 to 3 minutes on each side or until charred and almost smoking. Reduce oven to 375°F; bake for about 20 minutes or until very tender. Let cool until just cool enough to handle.
• Meanwhile, in large bowl, stir together 1/4 cup olive oil, yogurt, tahini, green onion, mint, lemon juice, garlic, salt, pepper and cumin. Let stand until eggplant is ready.
• Split eggplants open and scrape flesh into bowl; mash with fork. Gently fold into yogurt mixture. Spoon into shallow serving bowl. Drizzle with remaining olive oil. Sprinkle with parsley and hot pepper flakes.

Tip: Serve with pita chips, grilled chicken, vegetable sticks or sliced tomatoes.