Grilled Eggplant with an Asian Twist
Prepare a grill or broiler. Allow it to achieve high heat.
If the eggplants are relatively large, cut in half vertically. Toss them with a little olive oil just to coat, and season with salt and pepper. Place the eggplant either in a vegetable grilling basket or directly on the grill grate or broiler pan. Cook until tender, about 15 to 20 minutes, turning midway through the cooking process.
Remove from the heat. Sprinkle with lemon juice and fish sauce.
Garnish with basil leaves. Serve either hot or at room temperature.
I like cooking with Japanese eggplant because you don't have to go through the process of salting them in order to extract their extra moisture like you do with our larger, more familiar Western ones.