Preheat oven to 200ºC/400ºF/gas mark 6.
Score eggplants across the surface in both directions.
Blend glaze ingredients together until smooth. Apply glaze to eggplants, making sure it gets in between the cracks of the score lines and marinate for at least 15 minutes.
Top with the chickpeas that were tossed with the chilli and paprika. Add a pinch of salt.
Bake for 25 minutes, basting with the glaze halfway through cooking time and again once they come out of the oven.
Top with the chopped nuts, green onions and chilli peppers. Serve immediately.