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Preheat the oven to 200°C fan-forced/220°C convection and line a baking tray with baking paper.
Slice the eggplants in half lengthways. Score the tops, brush with olive oil and season with salt on both sides.
Arrange eggplants cut side down on the lined tray and bake for 35-40 minutes, turning once halfway through cooking. Eggplant will be done when they are soft and lightly golden. Remove from the oven and set aside.
In a small bowl, mix the garlic, soy, honey, rice vinegar and pepper. Set aside.
Heat olive oil in a wide pan over medium heat. Add the onion and cook for 4–6 minutes until soft and translucent. Season with a pinch of salt.
Add the chicken mince, breaking it up with a spoon. Cook for 8-10 minutes until cooked through. Mix in the chili flakes.
Stir through soy sauce mixture. Season with black pepper and cook for 2 minutes until the sauce has been absorbed by the meat. You’ll have a little liquid left but not much. Taste and add a pinch of salt here if needed.
To serve: Layer the savoury chicken mince over the softened baked eggplant halves, top with chives and enjoy!