This one is so easy it’s almost cheating. I bought the Japanese eggplants (long and skinny).
Madras Curry or Vindaloo curry paste (Patak’s)
Wash and cut the eggplants in half lengthwise. Dust with salt (I use sea salt) and let sit for a few minutes. Then brush with olive oil and place on the barbeque cut side down. Mix up the Madras Curry with a bit of water so it’s easy to spread. As the eggplants are grilling, brush the curry mixture on. Flip the eggplants and brush some more curry mixture on. They take anywhere from 20-30 minutes (depends on the barbeque and thickness of eggplant).
I served this with steaks. The curry gives the eggplants a nice kick.