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PdfPreheat the oven to 200°C/fan 180°C/gas 6.
Cross-hatch the flesh of the aubergines, taking care not to cut all the way through.
Brush with the vegetable oil and cook cut-side down in a non-stick pan over medium heat for 10 minutes, or until soft.
Combine the kecap manis, honey, lime juice and sesame oil and a splash of water, mixing well.
Brush over the cut side of the aubergines and then transfer them to an oven tray and roast them cut side up for 30 minutes, turning halfway.
Garnish with the spring onions, chilli, sesame seeds, coriander leaves, mint leaves and lime wedges.