Pierce the eggplants with a sharp knife to stop them from bursting on the grill. Heat a chargrill on medium. Grill the eggplants for 10 minutes, each side, or until charred.
Set aside to cool slightly. Using a spoon, scoop out the flesh out and place in a mixing bowl. Discard the charred skin.
In the same mixing bowl, add the remaining ingredients. Toss to combine. Top with grilled prawns to serve.