Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat
Place eggplants directly on coals and cook for 10-15 minutes , turning occasionally, until skins are blackened and flesh has collapsed,
Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and drizzle with honey mustard to coat the Aubergine.
To make the yoghurt dip:
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