This is a recipe for the days when you light your BBQ. No joke. The deal is this: after finishing your cooking on the BBQ, turn up the heat and cook as many eggplants as you can muster, until they are blackened. Allow to cool, and remove the skin. The flesh will keep well in the refrigerator for several days. During that time make any of the dozens of eggplant dips, spreads, purees, and salads – they are all delicious.
This particular recipe roasts eggplants and pairs their beautiful flesh with steamed or grilled asparagus, and dresses them with a Chinese 5-Spice Powder dressing. It is glorious for Summer weather and warmer Autumn days. Japanese eggplants are preferred, but if you do not have those, never fear – the more common globe eggplant will work just as well.