Grilled Eggplant

Prick the eggplants and grill them over flame until the skins are blackened and the flesh is soft.

Rest briefly, then peel away the charred skin while keeping some smoky flecks.

Chop or tear the tender flesh and drain excess liquid.

Fold in olive oil, garlic, lemon juice, herbs, chile, salt, and pepper.

Serve warm or room temperature with extra herbs and grilled bread.