Place eggplants in a large bowl with flour and toss to combine. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches of 6, gently drop eggplant into the oil and fry, turning halfway, for 4 minutes or until golden and slightly softened. Remove with a slotted spoon and drain on paper towel. Allow to cool.
Preheat oven to 210°C. Turn eggplant pieces skin-side up and press lightly to flatten slightly. Using a small, sharp knife, make an incision lengthwise down the centre of the eggplant, about three-quarters of the way through to open it up.
Place eggplant on a greased oven tray and spoon some filling down the centre of each. Drizzle with oil and cook for 20 minutes or until eggplant is softened. Serve drizzled with yoghurt and topped with shredded spring onion.
As seen in Feast magazine, Issue 11, pg 96.