Grilled Eggplant

4 long eggplants
2 spring onions, chopped
a one-inch piece of ginger, peeled and finely grated
dark soy sauce

Score the skin of the eggplants lengthwise so they don’t explode as they roast.

Place the eggplants under the broiler and broil for about 10 minutes on high, turning midway through, until skin is charred and wrinkled (if the skin wrinkles up when you pull them out of the broiler, they’re ready.  You want them tender but still firm, not mush).  Alternatively grill them on a barbecue on medium high heat.

When eggplants are ready, remove from heat and allow to cool to room temperature, at least half an hour.  Slice eggplants in half.  On each half, sprinkle on some ginger, then drizzle soy sauce over the eggplants and top with chopped spring onions.