This eggplant packs all the nutritious punch of other varieties, but brings with it some unbelievable good looks. Switch it up with this beaut!
Slice your eggplant into 2 inch planks or rounds, and leave the skin on. Brush with olive oil. Place on a medium heat grill (this can be done after you finish cooking your main course, or shoot for steady embers, not a raging flame). Cook until both sides have browned, about 10 minutes. Finish with soy sauce and lemon.