Preheat oven to 180C
Slice eggplants in half lengthways, drizzle with a little olive oil and bake for around 15 minutes
Combine all other ingredients in a bowl and brush sauce over eggplants
Pop them back in the oven at 200C for another 5 to 10 minutes until sauce has caramelised
Serve with your favourite toppings - I used pomegranate seeds, pistachios and shallots
Servings 0