Not only are eggplant prepared in this way crazy good, they’ll last you a few weeks in the fridge, which works out well because you’ll want to try them with everything. Here are a few ideas to get you started: pile them on grilled bread, tuck into a sandwich, make a baba ghanoush-like dip, roughly chop and add to pasta or grain salads, pair with grilled meat or fish, or just eat plain. And don't forgot about the flavor-packed oil: use it along with the eggplant, or whisk it with lemon juice or vinegar for a killer vinaigrette.

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