To grill the eggplants in the oven, preheat the broiler to high and line a baking tray with aluminium foil. Halve the eggplants lengthwise and place them cut side down on the tray. Broil on the top shelf for 40–45 minutes or until the skin is charred like burned paper. Transfer the eggplants to a board, scoop out the flesh with a spoon, discard the skins and use the flesh as described above.