Cut the Eggplants, halved and cut in 3 inches lengths. Wash thoroughly. Brush the eggplant with oil, then season with salt and pepper. Heat up the pan on medium(use a Teflon pan if available), put the remaining tablespoon oil on the pan to coat it. Put the eggplants in, cut side down first and leave it for 3-4 minutes or until golden brown. Flip to cook other side. If it's soft and no resistance to the touch, it should be ready. Serve as it is or with a lemon/soy sauce dip.