I thought perhaps this will go well together with hot chicken wings, and I found this recipe that is quite simple and easy, but I have never made aubergines that way. Have any of you tried it?

Baked aubergines (eggplant)

4 medium-sized long aubergines
2 cloves garlic, peeled
extra-virgin olive oil
salt and pepper

1. Preheat the oven to 350°F (180°C) mark 4.

2. Trim off the stalks, cut the aubergines lengthwise in half and make deep intersecting cuts in the exposed flesh to form a lattice design. Season with salt and freshly ground pepper. Sprinkle with the finely chopped garlic, pressing it down into the deep cuts in the flesh.

3. Oil a roasting tin and arrange the aubergines, cut sides uppermost, in a single layer. Sprinkle the cut surfaces with olive oil and bake for about 35 minutes or until the aubergines are tender and are lightly browned on the surface. Serve hot.