Eggplant: Slice it. Soak it. Grill it.
Cut eggplants into 1cm-thick slices and arrange, cut side up, on a baking tray.
For the best flavour and texture, sprinkle with salt and stand for 30 mins to draw out moisture, then rinse.
Brush eggplant with oil and cook on grill for 5 mins each side or until very tender and lightly charred.