INGREDIENTS for sauce   

3 tablespoons Gula Melts Coconut Nectar
2 tablespoon cooking oil
1 yellow onion (chopped) 
3 tablespoon dark soya sauce (unsweetened)
2 tablespoons soya sauce

1 globe eggplant
Fresh chilli - for garnishing

Cut eggplant in half, brush with 1 tablespoon oil and bake until soft.
Heat remaining oil in pan, sauté the onion until fragrant.
Add Gula Melts Coconut Nectar, dark and light soy sauce.
Pour over eggplant.