Preheat the oven to 400F.Halve your eggplants lengthwise, keeping the green tops on, and place face up on a baking sheet.Rub the cut side of your eggplant with olive oil, salt, and ground pepper.Roast 35 to 40 minutes, until browning (if your eggplant is starting to look dry, add 1/4 cup water to the pan around 30 minutes).While the eggplant is roasting, combine lemon juice, garlic, and olive oil in a small bowl. Set aside.In another, separate bowl combine diluted yogurt, lemon juice, honey, turmeric, salt, and pepper. Stir to mix everything evenly. Set aside.When the eggplant is done roasting, remove it from the oven and immediately brush the lemon-garlic-olive oil mixture over the cut side. Let cool 10 minutes.When you're ready to serve, drizzle the turmeric yogurt sauce over the eggplant liberally.