And where is PyRecipe, when you need it.

Eggplant. Roast the eggplant on the grill directly, turning it, until all the skin gets charred. Roast slow enough so that the inner meat also gets soft. You may have to put it on aluminum foil at the latter stages so it does not disintegrate.

Once roasted, in a side pot - add onions, tomatoes, coriander leaves, and cumin seeds to some olive oil. Once the onions are opaque, add in the inner parts of the roasted eggplant. Add salt and green chillies to taste. Serve with pita bread or Indian rotis/naans.

Makes a great summer BBQ side, or even appetizer.