Last year we had an abundance of eggplants from Scot’s vegetable garden. It seemed that as the summer wore on more and more of the bulbous beauties would appear on the kitchen benches. What to do with this bounty of aubergine? I happened upon an article extolling the virtues of roasting the eggplant directly in the coals. Not on a grate over the coals, but in the coals. The first time I admit to being a bit anxious – the idea of building a hot fire in the Weber and just throwing the eggplant in was a bit confronting, but hey, it was not like we didn’t have eggplants aplenty! After the first time, there was no going back. The flesh is so silky and smokey, it is the only way we eat eggplants now. I did the first one this summer last weekend and served it with fresh ciabatta bread and tzatziki. It was divine. Just build a hot fire in your Weber and place the eggplant in the coals, as shown, turning it after about 5 minutes. The eggplant is done when the skin chars and the flesh appears to fall in on itself – about 10 – 15 minutes.