When I grill eggplant I just put it whole on the grill.
I poke a couple of holes in it so it does not explode.
I cook it until the skin is charred and the holes in it being to seep eggplant jus. The eggplant will also being to deflate a bit by this point.
I remove it from the grill when done, let it cool down a few minutes then minimally slice off the stem and tail ends.
Then I cut it in half length-wise, season the innards with salt, pepper, home made mayo or olive oil and herbs and eat.
Occasionally I just eat it plain, it's hot smoky and simply delicious.
You can also do this in a slow camp fire too.
grilled veggies are also great marinated in a mixture of evoo, garlic, and soy sauce (no more than 20 minutes---I use a ziploc baggie to do it in and then put them on.......grill some cob on the side, too........served with steak, chicken, pork, or seafood or go vegan
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.