Fun thread as I relish eggplants, and come from a culture (mediterranean) where we eat lots of it.
Here's the simplest recipe I know (other than snacking on the little ones raw straight off the plant, which I've done.)
1) Grill on hi heat over charcoal, turn over 2~3x until soft inside and skin is a bit charred.
2) Remove and put in deep dish to let cool for a bit so you don't burn your fingers peeling it.
3) Peel skin gently, removing all the little bits. Save the juice that oozed out.
4) Cut in small chunks, sprinkle with salt and EVOO.
5) Savor with slices of pita bread. Smooth and smokey.
Works with any eggplant, black beauty and ichiban being the standards. Use the younger fruits which are sweeter and have fewer seeds.
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