Preheat oven at 220°C. Slice aubergine in half and sprinkle with extra virgin olive oil. Season with sea salt, fresh ground white pepper and cayenne pepper. Put in the middle the sliced garlic, thyme and rosemary. Wrap in foil and bake for 35-40 minutes.
When cooked, separate the core shell chop the aubergine. Brush a bowl with the olive oil and add the aubergine mixture. Stir for a few minutes and then add sour cream, seasoning, chopped parsley and lemon zest. Leave to cool and serve with toast bread or crackers