1. Prepare the Eggplant:

• Preheat your oven to 440°F (225°C).
• Slice the eggplants lengthwise through the middle. Make deep diagonal cuts in the flesh without piercing the skin, creating a criss-cross pattern. This will help the spices penetrate the eggplant.

2. Prepare the Spice Mix:

• In a small bowl, mix together the turmeric, red chili powder, cumin, coriander, garam masala, smoked paprika, minced garlic, grated ginger, lemon juice, yogurt, and salt. Mix until it forms a thick paste.

3. Marinate the Eggplant:

• Generously rub the spice paste all over the cut sides of the eggplants, ensuring it seeps into the cuts.
• Let the eggplants sit for 15-20 minutes to allow the flavors to meld.

4. Roast the Eggplant:

• Grease a baking sheet with a little oil and place the eggplants, skin side down, on the sheet.
• Drizzle the remaining oil over the eggplants, making sure they’re evenly coated.
• Roast in the preheated oven for 20-25 minutes, or until the eggplants are golden brown and tender. Keep an eye on them to prevent burning. If needed, reduce the temperature slightly toward the end.

5. Prepare the Cucumber Mint Raita:

• In a medium bowl, whisk the yogurt until smooth.
• Add the grated or diced cucumber, chopped mint leaves, cumin powder, chaat masala (if using), salt, and black pepper. Stir to combine.
• Taste and adjust seasoning, adding sugar if needed to balance the flavors.
• Chill the raita in the refrigerator until ready to serve.
• Top the raita with a little bit of extra cumin powder when serving.

6. Serve:

• Once the eggplants are roasted, remove them from the oven and allow them to cool slightly.
• Serve the eggplants warm, with cucumber mint raita on the side or over the top.