The eggplant is closely related to the tomato and potato. Also called aubergine, these nutrient-dense veggies are a great source of Dietary Fiber, Folate, Potassium and Manganese.
Eggplants can be broiled, boiled, baked, roasted, steamed, grilled, sautéed, or fried, and are made into soups, pureed, stewed, stuffed, breaded, and pickled. While the skins are edible, they tend to be a little tough and bitter.
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.