By Jeremy Round
Subjecting aubergines to a naked flame or a very hot grill has almost as astonishing an effect on them as that on sweet peppers, but in this case the flavour is darker and smokier.
Grilling or turning over a naked flame are equally effective with aubergines; the hot oven method imparts a milder smokiness, which I suppose some people might prefer. Once again, the skin should be blistered all over and charred in large patches. Peeling is as irritating a procedure as for roasted pepper