Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Clean and wash aubergines. Prick them more often with a wooden skewer. Place on a baking tray lined with baking paper.
Cook in a hot oven for about 45 minutes until soft. Take out and let it cool down for about 30 minutes.
Meanwhile peel the garlic. Wash parsley, shake dry and chop the leaves finely. Halve the aubergines lengthwise. Remove the soft flesh from the skin with a tablespoon and place in a tall mixing bowl.
Add garlic and parsley. Puree with a hand blender.
Stir yoghurt and approx. 2 tbsp. oil into the puree. Season to taste with salt, pepper and lemon juice. Fill into small bowls. Sprinkle with remaining oil.