Preheat your oven to 220°C (200°C fan). Line a large baking tray with baking parchment. While the oven heats, prepare the aubergines. Cut them into even 2.5cm cubes; this ensures they all cook at the same rate. You should notice the pale, creamy flesh with tiny seeds inside.

In a large mixing bowl, whisk together the olive oil, cumin, smoked paprika, coriander, turmeric, cayenne, salt, and pepper. The mixture will become a vibrant, deep orange-red paste, and you'll smell the warm, earthy aroma of the spices as they combine.

Add the aubergine cubes to the bowl with the spiced oil. Use your hands or a spatula to toss everything together thoroughly, making sure every piece is well coated. The aubergine will look glossy and stained with the rich, reddish-brown colour of the spice mix.

Spread the seasoned aubergine in a single, even layer on the prepared baking tray. It is important not to overcrowd the tray; if the pieces are piled on top of each other, they will steam rather than roast. You should see a little space between each cube.

Roast for 20 minutes, then remove the tray from the oven. Give the aubergine a good stir with a spatula. At this stage, the cubes will have shrunk slightly and their edges will be beginning to turn a light golden brown. The kitchen will smell wonderfully aromatic.

In a small bowl, mix the minced garlic with the tomato purée and lemon juice. Drizzle this mixture over the partially roasted aubergine and toss gently to coat. Return the tray to the oven for another 12-15 minutes.

The aubergine is done when it is deeply golden-brown, with some darker, almost charred spots on the edges. A fork should slide into a cube with no resistance, revealing a soft, creamy, almost melting interior. The aroma will be intensely savoury and sweet.

Remove from the oven and let it rest on the tray for 5 minutes. This short rest allows the juices to redistribute, making the aubergine even more tender. Garnish with fresh parsley and serve with a dollop of yoghurt, if desired.