Begin by preheating a griddle pan to medium heat. Cut the eggplants lengthways into thick slices. Brush each side with olive oil and then cook them in the pan. While cooking, turn the slices so they are lightly browned on both sides.
Meanwhile, in a separate wide frying pan, fry the garlic in a little olive oil for a few seconds, then stir in the ginger, cumin, hot pepper sauce, honey, and lemon juice. Then, add enough water to the mixture to thin it. After, add the eggplant slices from the other pan.
Cook for about 10 minutes, or until the eggplants have absorbed all the sauce. If necessary, add a little extra water, season with salt if desired, and then serve at room temperature.