Eggplant in season is really spectacular and now many different types besides the Italian version, are grown locally…. those native to India, China, and Japan all have their unique flavor and use. Eggplant can be featured in various styles of cooking…. sauted, roasted, fried, and braised are just some of the techniques.
The roasted method is one of my favorites…. especially when using the long narrow eggplant styles. They have a perfect skin to flesh ratio that leads to great results.
Roasted Eggplant
Eggplant– unpeeled-use the thinner versions– Chinese, Japanese, Indian– cut in 1 1/2 inch pieces.
Red onion chopped in 1 inch pieces
Garlic cloves– peeled and whole
Fresh ground pepper
Coarse salt– liberal pinch
Olive Oil
Preheat oven to 425 degrees.
Place all ingredients in a bowl and toss well. Layout on jelly roll pan (cookie sheet with sides). Pieces may be touching but they should not be over-laid. Sprinkle with a bit more coarse salt. Roast in the pre-heated oven for about 25-30 minutes. Check occasionally.
2 IMPORTANT POINTS
I am not a big salt user but on this I use what I think will be almost too much. What happens is that the salt crystalizes at the edge of the eggplant piece where the flesh joins the skin… It almost carmalizes…. so you get crisp next to the soft flesh.
Secondly, you may be tempted to throw in some zucchini or tomatoes or other summer veggie thinking the more the merrier…. I did…. But something changes in the outcome… those other veggies have more water in them so you do not get the texture as when it is just the eggplant with the onions and garlic… Those other veggies are very good roasted and even together but just not with the eggplant.. Spoils the special finish on the eggplant itself —in my opinion 
Enjoy
