Grilled Eggplant with Yuzu-kosho Dressing

During the summer and autumn, I love to serve eggplant in this way. I cook the eggplant directly on a gas flame until the flesh is tender and creamy and the outside develops a smokiness. Then I remove the skin, cut up the flesh into bite-size pieces, and serve it with homemade ponzu sauce spiced with a little yuzu-kosho (salt-cured green chile spiced yuzu paste). The dish is quite simple, but it does require flavorful freshly picked eggplants, preferably from your local