* * * While eggplant and oil make good partners, grilled eggplant also makes for an attractive, mouth-watering dish. When the skin is grilled and removed, the texture turns thick and smooth, and the toasty flavor will make you hungry for more. Peeling becomes easy when the eggplant is cooked over direct heat on a grilling grid and the skin is thoroughly charred. When this is done, immerse it in water and then quickly remove the skin. This way, the eggplant will not become watery and should remain warm inside. Although you can use your kitchen’s built-in fish grill, the eggplant will take longer to finish cooking than when cooked over direct heat.