In a blender combine all the ingredients except the eggplants and blend to a paste.
Gently cut the eggplants from the base to the stem in quarters, leaving a 1/4 inch of the flesh uncut.
Delicately press on the eggplant to separate one of the cuts, spread a tablespoon of the paste in the cut, then do the same by turning the eggplant with the other cut. Work gently so that the eggplant does not break apart.