Prick 2 aubergines with a fork and wrap in foil. Cook on a hot barbecue for 45 minutes, or until soft. Leave to cool slightly, then peel the skin.
Put the flesh in a food processor with the yogurt, honey, tahini and toasted cumin seeds. Blitz until smooth, season and top with paprika and parsley. Set aside.
Stir the garlic into the melted butter and brush over both sides of the Arabic breads. Cook on the barbecue for 2-3 minutes until lightly charred. Turn over and repeat on the other side.
Cut the bread into triangles and serve warm with the dip and lemon wedges on the side.