The Versatility of Smoky Eggplant

Charcoal-grilled and roasted eggplants with . . . sweet and hot peppers? Sliced zucchini or squash? Lemon or vinegar? Olive oil and chopped garlic? The options are endless, giving flavor to rustic salads and summer spreads all around the Mediterranean. My Albanian neighbors serve a wonderful, minimalist dish that begins by halving and grilling the eggplant. They take it right off the fire, its charred skin contrasting with the snow-white flesh that glistens with drops of olive oil and lemon. A final touch of coarsely chopped garlic gives some bite.