Place the eggplant in a large bowl with 1/4 cup olive oil, 3/4 teaspoon salt and some black pepper. Mix well, then spread out on 1-2 parchment lined baking sheets. Roast at 475 degrees in the oven for about 40 minutes, until golden brown. Remove and set aside to cool. Put the chickpeas in a bowl with the cumin seeds, lemon flesh, 3 tablespoons olive oil, 2 tablespoons of the cooking liquid, 1/2 teaspoon salt, and a good grind of black pepper. Mash roughly using a fork or potato masher. You can add a bit of water if it is too dry. You want a thick, spreadable, paste. Place the yogurt in the bowl of a food processor along with the remaining 1 tablespoon olive oil, 2 tablespoons of water, the herbs, 1/4 teaspoon salt and some black pepper. Blitz until well combined. You need to be able to drizzle the yogurt, so add a tablespoon or two of water or oil if you need to. Spread the eggplant slices on a platter and spoon the crushed chickpeas on top, followed by a drizzle of the yogurt and serve.