Baked baby aubergines

My mother made the most amazing baked aubergines and I have tried to recreate this dish of my childhood. The sweetness of the lime solution works beautifully, but you must make sure that the sugar completely dissolves in the lime. The stuffing can be made a day or two before, and the dish assembled and baked on the day. All the juices are absorbed by the aubergines and it will play havoc with your tastebuds... in a lovely way, of course.