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1
To expose each eggplant fully to the heat, peel off the pointy flaps of the cap but leave the stem attached.
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2
Use a fork to poke 6 to 8 sets of holes into each eggplant to prevent it from exploding while cooking (skip this step if you are oven roasting).
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3
To cook the eggplants on a grill, prepare a hot charcoal fire (you can hold your hand over the rack for only 2 to 3 seconds) or preheat a gas grill to high.
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4
Grill the eggplants, turning frequently, for 12 to 15 minutes, or until the skin is black and dry and the flesh is soft.
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5
To cook the eggplants on a gas stove top, turn on the burner to high and place the eggplants, one at a time, directly on the burner grate.
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6
Cook the eggplant, rotating it often, for 10 to 15 minutes, or until it has sagged and is pleasantly smoky and charred.
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7
Run the exhaust fan during cooking to avoid filling your kitchen with smoke.
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8
If the eggplant isnt sufficiently soft in the middle, finish it off in a preheated 450F oven.
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9
To oven roast the eggplants, position a rack in the middle of the oven and preheat to 450F.
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10
Split each eggplant in half lengthwise and place, cut side down, on an aluminum foillined baking sheet.
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11
Roast for 30 to 45 minutes, or until the eggplant halves are soft and oozing a bit of juice.
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12
When the eggplants are cool enough to handle, remove the skin.
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13
(The eggplants may be cooked and peeled several hours in advance of serving, covered, and kept at room temperature.)
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14
Cut the flesh crosswise into 2-inch sections.
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15
Use your fingers to separate the flesh into strips, placing them in a lovely pile on a serving plate.
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16
If the strips weep lots of liquid, pour it off the plate.
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17
Top with a mound of scallions.
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18
In a butter warmer or small saucepan, heat the oil until it starts to smoke.
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19
Remove from the heat and immediately pour the oil over the scallions.
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20
The scallions will sizzle as they sear from the hot oil.
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21
Serve at once with the dipping sauce.
